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Okra, Fried
From Harper's cook book encyclopædia, 1902
Serves 5
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
355Calories
3 gProtein
11 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories355 kcal
Protein3.1 g
Carbohydrates11 g
Fiber5 g
Sugars4 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol35 mg
Sodium2023 mg
Potassium272 mg
Calcium127 mg
Iron1 mg
Magnesium56 mg
Phosphorus55 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.6 mcg
Vitamin C22 mg
Vitamin A19 mcg
Vitamin E1.4 mg
Vitamin K59 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate64 mcg
Choline55 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 5 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.
Okra, Fried. — Slice tender pods of okra. Have a frying-pan on the fire with hot po-rk drippings, put the okra in, and fry brown on both sides. Sliced onions may be added. Sprin- kle with salt and pepper, and serve hot. Okra and Rice. — Slice a quart of okra
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