Okra Soup
From Popular cook book, 1899
Mrs. MARY MASON.
Presented as published in 1899. 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
563Calories
48 gProtein
115 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories563 kcal
Protein48 g
Carbohydrates115 g
Fiber64 g
Sugars61 g
Total Fat5.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium154 mg
Potassium3456 mg
Calcium1971 mg
Iron7.2 mg
Magnesium922 mg
Phosphorus819 mg
Zinc11 mg
Copper2.2 mg
Manganese7.5 mg
Vitamin D0 mcg
Vitamin C417 mg
Vitamin A358 mcg
Vitamin E6.9 mg
Vitamin K1024 mcg
Vitamin B64.8 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)22 mg
Folate1178 mcg
Choline223 mg
Caffeine0 mg
Water2371 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 4. The excerpt below is the record exactly as published.
OKRA SOUP. ‘This soup is made in the same way as beef soup No. 1, and when the vegetables are boiled to a mash, they are Ne [197] taken out with a perforated skimmer, and half a gallon okra cut up
Cook this with the app: pantry check, scaling, and the assistant.