Okra Stew

Name: Okra Stew
Ingredients: 1 pound lean beef; 2 pound can of lamb stew meat; 1 pound okra; salt & pepper to taste; 1 tablespoon mint (fresh or dried); 1 large onion; juice of % lemon; tomatoes

From Shallowford cookery, 1951

Make sure the okra is fried lightly.

Presented as published in 1951. 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

3100Calories

269 gProtein

49 gCarbs

204 gFat

Full nutrition (34 nutrients)

Calories3100 kcal

Protein269 g

Carbohydrates49 g

Fiber18 g

Sugars23 g

Total Fat204 g

Saturated Fat86 g

Monounsaturated Fat85 g

Polyunsaturated Fat15 g

Omega-30 g

Cholesterol934 mg

Sodium876 mg

Potassium4949 mg

Calcium599 mg

Iron27 mg

Magnesium491 mg

Phosphorus2675 mg

Zinc59 mg

Copper1.9 mg

Manganese1.9 mg

Vitamin D0.5 mcg

Vitamin C155 mg

Vitamin A126 mcg

Vitamin E2.9 mg

Vitamin K209 mcg

Vitamin B65 mg

Vitamin B1234 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)3.3 mg

Niacin (B3)85 mg

Folate463 mcg

Choline341 mg

Caffeine0 mg

Water1650 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 5. The excerpt below is the record exactly as published.

Okra Stew 1 pound lean beef or 2 pound can of lamb stew meat tomatoes 1 pound okra salt & pepper to 1 tablespoon mint taste (fresh or dried) 1 large onion Pere lovecar lic’ juice of % lemon

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