vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra Salad
From The household cook book, 1902
Serves 1
Another way is to mix sprigs of cress, endive, young onions, and radishes with okra.
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
256Calories
4 gProtein
21 gCarbs
15 gFat
Full nutrition (29 nutrients)
Calories256 kcal
Protein4.1 g
Carbohydrates21 g
Fiber2 g
Sugars3.6 g
Total Fat15 g
Saturated Fat2.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat5.6 g
Cholesterol102 mg
Sodium1069 mg
Potassium381 mg
Calcium30 mg
Iron1 mg
Magnesium23 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A48 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate11 mcg
Water132 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 159. The excerpt below is the record exactly as published.
OKRA SALAD. — Put it on top of a bed of potato salad; sprinkle on mustard and cress and dress with oil, tarragon vinegar, salt, pep- per and a little grated horseradish. Another way is to mix sprigs of cress, endive, young onions and radishes with okra, and cover with any salad dressing liked
Cook this with the app: pantry check, scaling, and the assistant.