Okro Savoury
From Practical West African cookery, 1910
Presented as published in 1910. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat3.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 72. The excerpt below is the record exactly as published.
Okro Savoury. (I). Plunge the okro into boiling water, take it out, mince it finely and fry lightly in a little olive oil. Add a few drops of vinegar and a pinch of pepper. Spread it on hot toast and sprinkle with a little crushed hard boiled yolk of egg or with a little grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.