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Okra Cream Soup
From The home cook book, 1905
Serves 6
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
119Calories
7 gProtein
12 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein6.6 g
Carbohydrates12 g
Fiber1.3 g
Sugars9.1 g
Total Fat7.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol25 mg
Sodium68 mg
Potassium320 mg
Calcium257 mg
Iron0.3 mg
Magnesium42 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C8.7 mg
Vitamin A59 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate29 mcg
Choline34 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 19. The excerpt below is the record exactly as published.
OKRA CREAM SOUP Have a pint of okra cut in thin slices. Put it in a quart of salted water, boiling in a porcelain kettle, and cook till tender, nearly half an hour. Then add a quart of fresh milk, a large tablespoon of butter mixed with two tablespoons of flour
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