Stuffed Olives with Anchovy
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
The combination of anchovies, olive, mayonnaise, and fried bread is very agreeable.
Presented as published in 1880. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories5 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.4 mg
Sodium2.4 mg
Potassium15 mg
Calcium0.3 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus9.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.1 mcg
Water2.8 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 162. The excerpt below is the record exactly as published.
a small piece of fillet of anchovy. Next take a little dab of mayonnaise sauce and place it in the centre of the fried bread. Stand the olive upright in this on its end, and then put another little dab of mayonnaise sauce on the top of the olive where the hole was. The whole can now be eaten together ; the combined flavour of anchovies, the olive, the mayonnaise sauce, and the crisp piece of fried bread
Cook this with the app: pantry check, scaling, and the assistant.