vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
100Calories
1 gProtein
1 gCarbs
13 gFat
Full nutrition (22 nutrients)
Calories100 kcal
Protein0.6 g
Carbohydrates1.1 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Cholesterol38 mg
Sodium6.4 mg
Potassium29 mg
Calcium18 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 99. The excerpt below is the record exactly as published.
OKRA. Pick tender okra and boil in salted water. Drain well, add a large table- spoonful of butter, half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.