Southernside
Fried Okra
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
102Calories
8 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein8.5 g
Carbohydrates20 g
Fiber11 g
Sugars11 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium27 mg
Potassium613 mg
Calcium350 mg
Iron1.3 mg
Magnesium163 mg
Phosphorus146 mg
Zinc2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C74 mg
Vitamin A64 mcg
Vitamin E1.2 mg
Vitamin K181 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate209 mcg
Choline39 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 16. The excerpt below is the record exactly as published.
Fried Okra. Boil okra in salt water, adding 2 teaspoonfuls vine- gar, cut lengthwise, dust with pepper and salt, dredge in cornmeal and fry in hot lard or butter
Cook this with the app: pantry check, scaling, and the assistant.