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Okra
From Original White House Cookbook, 1887
Serves 4
Avoid contact with iron to prevent discoloration.
Presented as published in 1887. 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
34Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein1.9 g
Carbohydrates7.5 g
Fiber2.5 g
Sugars3.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium239 mg
Calcium92 mg
Iron0.6 mg
Magnesium49 mg
Phosphorus48 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K56 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate168 mcg
Choline13 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 133. The excerpt below is the record exactly as published.
OKRA. This grows in the shape of pods, and is of a gelatinous character, much used for soup, and is also pickled; it may be boiled as follows: Put the young and tender pods of long white okra in salted boiling water in gran- ite, porcelain or a tin-lined saucepan — as contact with iron will discolor it; boil fifteen minutes; remove the stems, and serve with butter, pepper, salt and vinegar if preferred
Cook this with the app: pantry check, scaling, and the assistant.