gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra
From The new Annie Dennis cook book, 1905
Serves 4
Serve with vinegar if liked.
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
254Calories
0 gProtein
0 gCarbs
28 gFat
Full nutrition (32 nutrients)
Calories254 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.1 g
Cholesterol27 mg
Sodium43 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water0 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 114. The excerpt below is the record exactly as published.
a quarter of a pound of fat bacon, fry it brown, take up, put the okra and onion in the fat and fry brown. Arrange the bacon on a dish and lay the okra and onions over. Okra Cut off the stems, put in water, in a bright, clean vessel and boil till tender (a dark vessel darkens the okra). Add salt, pepper and butter
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