{"id":5000,"slug":"olive-sauce-2","title":"Olive sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["twenty-four green olives","a glass of sherry or Madeira wine","one pint of brown gravy","salt","a little Cayenne pepper"],"ingredients_norm":["twenty green olive","sherry or madeira wine","brown gravy","salt","little cayenne pepper"],"steps":["Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry.","Then add one pint of brown gravy, season with salt and a little Cayenne pepper, and boil for five minutes.","Serve with any meat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w47:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"93c014225a6705fd13b1c8b8844f36b093ed43b2d84acce1552656124827a62f","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/olive-sauce-2"}