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Okra Stew
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
226Calories
19 gProtein
31 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories226 kcal
Protein19 g
Carbohydrates31 g
Fiber6.1 g
Sugars7.8 g
Total Fat6.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Cholesterol37 mg
Sodium880 mg
Potassium806 mg
Calcium149 mg
Iron2.3 mg
Magnesium90 mg
Phosphorus245 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C46 mg
Vitamin A85 mcg
Vitamin E1.4 mg
Vitamin K76 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate149 mcg
Choline73 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Okra Stew. Prepare okra and tomatoes, having 1 quart. Put in saucepan, add % pound ham finely minced and % coflfee cup of rice. Before serving add 1 tablespoon butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.