Okra—Georgia Style

Name: Okra—Georgia Style
Ingredients: 1 qt. okra (cut crosswise); 3 large tomatoes; 1 small onion (chopped); 1 large green pepper; 3 tablespoons bacon fat; 1 tablespoon sugar; Salt and pepper

From The Wilson cook book, 1941

Recipe by Mrs. J. O. WILLIAMS.

Presented as published in 1941. 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

661Calories

17 gProtein

69 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories661 kcal

Protein17 g

Carbohydrates69 g

Fiber23 g

Sugars44 g

Total Fat41 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.9 g

Cholesterol37 mg

Sodium121 mg

Potassium1936 mg

Calcium563 mg

Iron3.1 mg

Magnesium285 mg

Phosphorus335 mg

Zinc3.7 mg

Copper0.8 mg

Manganese2.5 mg

Vitamin D1 mcg

Vitamin C165 mg

Vitamin A241 mcg

Vitamin E3.9 mg

Vitamin K285 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.9 mg

Folate377 mcg

Choline105 mg

Caffeine0 mg

Water1067 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 12. The excerpt below is the record exactly as published.

Okra—Georgia Style 1 qt. okra (cut crosswise) 3 large tomatoes 1 small onion (chopped) 1 large green pepper 3 tablespoons bacon fat 1 tablespoon sugar Salt and pepper

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