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Okra Soup No. 3
From The art of cookery, 1899
Serves 6
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
118Calories
7 gProtein
17 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein7.3 g
Carbohydrates17 g
Fiber3.4 g
Sugars6.2 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol4.7 mg
Sodium229 mg
Potassium387 mg
Calcium36 mg
Iron1 mg
Magnesium35 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate54 mcg
Choline26 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 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.
half a cup of corn, either canned or cut from the cob, and a tea- spoonful of minced parsley. Simmer until the vegetables are cooked, then add a cup of sweet cream, season to taste, and serve. Vegetable Soup No. 2. — Cook half a cup each of carrots, turnips, and onions chopped fine. Add four cups of beef stock, half a cup of tomato, and one table- spoonful of minced parsley. Simmer fifteen minutes, season to taste, and serve. Vegetable Soup No. 3. — Cook half a cup each of carrots, turnips, celery, and onions. Add four cups of mutton broth or compound stock, half a cup of toma- toes, and one cup of cooked barley. Simmer fifteen minutes, season to taste, and serve. Vegetable Soup No. 4. — To four cups of chicken, veal, or beef stock add half a cup each of cooked peas, beans, corn, tomatoes, and celery. Simmer fifteen minutes, season to taste, and serve. Okra Soup No. 2. — To four cups of chicken or veal broth add one cup of sliced or canned okra and half a cup each of lima beans and sweet corn cooked. Sim- mer fifteen minutes, season, and serve. Soup- Making. 115 Okra Soup No. 3. — To four cups of mixed stock add one cup of okra cut in pieces
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