Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
138
Calories
0g
Protein
14g
Fat
4g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
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
- four tablespoonfuls of salt
- one tablespoonful of vinegar
- one tablespoonful of lemon juice
- four tablespoonfuls of olive oil
- a cup of ripe olives
- vinegar
- lemon juice
Directions
1
Mix four tablespoonfuls of salt, one of pepper, one of mustard, and one of onion juice. Add one tablespoonful of vinegar, one tablespoonful of lemon juice, and four tablespoonfuls of olive oil. Stone and slice very fine a cup of ripe olives; mix them well with the rest of the dressing and set aside to become cold before using.
By Olive M. Hulse ·
Recipe sourced from
gutenberg