vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Boiled Okra
From The household cook book, 1902
Serves 2
Use porcelain or tin vessels to avoid discoloration.
Presented as published in 1902. 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
Nutrition per serving
48Calories
1 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein0.7 g
Carbohydrates2.3 g
Fiber0.2 g
Sugars1.5 g
Total Fat4 g
Saturated Fat1.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol7.5 mg
Sodium122 mg
Potassium28 mg
Calcium6.5 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2 mcg
Choline2.6 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 181. The excerpt below is the record exactly as published.
a little salt. When done, drain in the colander, place in the dish in which it is to be sent to the table, season with pepper and a little more salt; then pour over it butter sauce, or hot cream
Cook this with the app: pantry check, scaling, and the assistant.