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Stuffing for Olives
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 123. The excerpt below is the record exactly as published.
stuffing for olives. Take large pitted olives and fill them with a mixture made from the yolk of one hard boiled egg, half dozen capers chopped fine, a teaspoonful of onion juice, a heaping teaspoonful of chopped parsley, a teaspoonful of butter and one-half tea- spoonful of anchovy pas
Cook this with the app: pantry check, scaling, and the assistant.