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Okra Soup
From Vegetarian Cook Book, 1904
Serves 4
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
99Calories
5 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein4.7 g
Carbohydrates19 g
Fiber5.9 g
Sugars10 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3420 mg
Potassium952 mg
Calcium107 mg
Iron2.9 mg
Magnesium74 mg
Phosphorus95 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate37 mcg
Choline7 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 7. The excerpt below is the record exactly as published.
OKRA SOUP Okra, 1 pint can. Tomatoes, strained, 1 quart. j/ Water, 1 pint. Salt.
Cook this with the app: pantry check, scaling, and the assistant.