Ripe Olive Salad

Name: Ripe Olive Salad
Ingredients: two cupfuls of ripe olives; two cupfuls of these crumbs; one-half cupful of young onions; a cupful of mayonnaise

From High living, 1904

Chopped cucumber pickle can be substituted for onions.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2696Calories

34 gProtein

180 gCarbs

206 gFat

Full nutrition (34 nutrients)

Calories2696 kcal

Protein34 g

Carbohydrates180 g

Fiber16 g

Sugars18 g

Total Fat206 g

Saturated Fat35 g

Monounsaturated Fat60 g

Polyunsaturated Fat105 g

Omega-312 g

Cholesterol93 mg

Sodium5238 mg

Potassium610 mg

Calcium667 mg

Iron28 mg

Magnesium113 mg

Phosphorus432 mg

Zinc4.1 mg

Copper1.3 mg

Manganese2.1 mg

Vitamin D0.4 mcg

Vitamin C5.3 mg

Vitamin A81 mcg

Vitamin E12 mg

Vitamin K378 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)15 mg

Folate257 mcg

Choline140 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.

RIPE OLIVE SALAD — Prepare for this salad by putting some dice of stale bread in a jar with some bits of dried red peppers, several days before. Take two cupfuls of these crumbs, two cupfuls of ripe olives, and one-half cupful of young onions sliced thin. Pour over all a cupful of mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.