vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra
From Virginia Cookery-book, 1884
Serves 3
Can be stewed with tomatoes and peppers.
Presented as published in 1884. 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
47Calories
3 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein2.7 g
Carbohydrates10 g
Fiber3.5 g
Sugars4.7 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.7 mg
Potassium333 mg
Calcium128 mg
Iron0.9 mg
Magnesium68 mg
Phosphorus66 mg
Zinc0.8 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A28 mcg
Vitamin E0.5 mg
Vitamin K78 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate233 mcg
Choline18 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 65. The excerpt below is the record exactly as published.
okra as a vegetable^ given by Miss M. E. W — — , of Selma, Ala.: Put the young and tender pods of long, white okra in salted boiling water, in a porcelain or tin^ined saucepan (as iron discolors it) ; boil fifteen minutes ; take off etems^ and serve with butter, pepper, salt, and vinegar, if pre- ferre
Cook this with the app: pantry check, scaling, and the assistant.