Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
16
Calories
0g
Protein
0g
Fat
4g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- quarter pound french olives
- one tea- spoonful lemon juice
Directions
1
Quarter pound French olives, half a pint stock, one tea- spoonful lemon juice, salt and a little cayenne pepper. Care- fully stone the olives by paring them round in ribbons so that they may recover their shape when stoned. Blanch them in boiling water, then throw them in cold water for five minutes. Stew slowly for half an hour in the gravy ; add the lemon and serve hot.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive