Okra Soup

Name: Okra Soup
Ingredients: 1 soup bone; 4 cups cold water; 4 cups okra, cut fine; 2 cups tomato pulp; salt and pepper

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

303Calories

18 gProtein

59 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories303 kcal

Protein18 g

Carbohydrates59 g

Fiber24 g

Sugars32 g

Total Fat3.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2049 mg

Potassium2549 mg

Calcium602 mg

Iron7 mg

Magnesium328 mg

Phosphorus343 mg

Zinc3.7 mg

Copper1.1 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C148 mg

Vitamin A90 mcg

Vitamin E1.7 mg

Vitamin K256 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.6 mg

Folate294 mcg

Choline56 mg

Caffeine0 mg

Water1965 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 5. The excerpt below is the record exactly as published.

Okra Soup 1 soup bone 4 cups cold water 4 cups okra, cut fine 2 cups tomato pulp salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.