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Okra Soup
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
87Calories
9 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein9.2 g
Carbohydrates13 g
Fiber3.9 g
Sugars6.9 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium636 mg
Potassium965 mg
Calcium118 mg
Iron1.5 mg
Magnesium72 mg
Phosphorus157 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A57 mcg
Vitamin E0.9 mg
Vitamin K51 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate72 mcg
Choline31 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 16. The excerpt below is the record exactly as published.
1 quart of tomatoes, S7 THE BLUE GRASS COOK BOOK 1 quart of corn, 1 quart of oysters, 1 pint of sweet cream, ^ pound of butter, 2 tablespoons of flour. Season to taste. Boil the squirrels and birds in the water till ten- der and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten min- utes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot. OKRA SOUP Take ^ gallon of beef stock, 1 quart of toma- toes, and 1 quart of okra, and pepper and salt to taste and boil ^ hour. Thicken with 1 tablespoon of flour
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