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Okra, Boiled
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
218Calories
2 gProtein
7 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein1.9 g
Carbohydrates6.5 g
Fiber1.7 g
Sugars0.2 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol68 mg
Sodium14 mg
Potassium149 mg
Calcium69 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.6 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline1.3 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 472. The excerpt below is the record exactly as published.
young tender pods of okra, and boil in salt water for twenty minutes. Drain, pour over a teacupful of cream, add a table- spoonful of butter, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.