Stuffed Olives
From Wholesome cookery, 1887
Allow 4 to 6 olives per person.
Presented as published in 1887. 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
29Calories
0 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories29 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.2 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol8.6 mg
Sodium26 mg
Potassium1 mg
Calcium1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.8 mg
Caffeine0 mg
Water0.6 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 71. The excerpt below is the record exactly as published.
Stuffed Olives. Eemove tbe stones from some French olives with- out breaking the olive in pieces. (The way to do this is to peel round the stone as if you were peeling the whole of an orange in one piece.) Prepare some anchovy butter from recipe 122 ; fill the olive with this mixture ; then pour some olive oil
Cook this with the app: pantry check, scaling, and the assistant.