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Okra
From The new Annie Dennis 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.8 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium14 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium3.7 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline1.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 2. The excerpt below is the record exactly as published.
Okra Select young and tender pods, do not remove the caps, place in the jars whole, cover with cold water
Cook this with the app: pantry check, scaling, and the assistant.