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50 Olive and Nut Butter Sauce

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 1 ingredients
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50 Olive and Nut Butter Sauce

Ingredients

Directions

  1. For Rhode Island Johnny cakes, corn meal porridge, macaroni and potatoes.

  2. Make thin cream of roasted nut butter, boil up, add chopped or sliced ripe olives and salt if necessary. A little tomato may be used.

  3. For a cold sauce, stir nut butter smooth with tomato or water and add chopped olives.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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