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Okra Soup
From Twentieth century home cook book, 1905
Serves 8
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
72Calories
7 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein7.3 g
Carbohydrates7.5 g
Fiber2.5 g
Sugars3.3 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium34 mg
Potassium326 mg
Calcium109 mg
Iron1.2 mg
Magnesium58 mg
Phosphorus99 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K56 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate168 mcg
Choline28 mg
Caffeine0 mg
Water592 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 40. The excerpt below is the record exactly as published.
OKRA SOUP. Three dozen tender okra pods sliced ; add to them a few tomatoes and a shin of beef. To this add four quarts of water
Cook this with the app: pantry check, scaling, and the assistant.