Spanish Relish

Name: Spanish Relish
Ingredients: some large olives; anchovy paste; well-seasoned tomato-sauce; thin slices of bread; chopped hard-boiled eggs; fillets of anchovies; sprigs of parsley

From 365 foreign dishes, 1908

Presented as published in 1908. 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

153Calories

9 gProtein

15 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories153 kcal

Protein9.1 g

Carbohydrates15 g

Fiber0.7 g

Sugars1.8 g

Total Fat5.8 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol186 mg

Sodium214 mg

Potassium104 mg

Calcium91 mg

Iron1.9 mg

Magnesium14 mg

Phosphorus133 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 24. The excerpt below is the record exactly as published.

Spanish Relish. Stone some large olives and fill the space with anchovy paste, mixed with well-seasoned tomato-sauce. Then fry thin slices of bread and spread with some of the paste. Place a filled olive in the centre; sprinkle with chopped hard-boiled eggs and garnish with fillets of anchovies and sprigs of parsley

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