vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggplant and Okra
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
50Calories
3 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein2.7 g
Carbohydrates11 g
Fiber3.8 g
Sugars6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium389 mg
Calcium76 mg
Iron0.5 mg
Magnesium42 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A49 mcg
Vitamin E0.7 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate57 mcg
Choline15 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 193. The excerpt below is the record exactly as published.
EGGPLANT AND OKRA 1 eggplant, peeled and cubed 12 okra pods, sliced 1 onion, sliced Salt and pepper 3 tomatoes, quartered 1 tablespoon finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.