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Okra Soup No. 2
From The art of cookery, 1899
Serves 4
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
154Calories
10 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein9.6 g
Carbohydrates21 g
Fiber3.6 g
Sugars8.2 g
Total Fat3.5 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium341 mg
Potassium559 mg
Calcium59 mg
Iron1.5 mg
Magnesium52 mg
Phosphorus136 mg
Zinc1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate119 mcg
Choline36 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.
Okra Soup No. 2. — To four cups of chicken or veal broth add one cup of sliced or canned okra
Cook this with the app: pantry check, scaling, and the assistant.