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Stewed Okra with Tomato Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
332Calories
17 gProtein
21 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein17 g
Carbohydrates21 g
Fiber5.7 g
Sugars8.8 g
Total Fat20 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.4 mg
Sodium2208 mg
Potassium1294 mg
Calcium63 mg
Iron3.7 mg
Magnesium72 mg
Phosphorus218 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate45 mcg
Choline1.2 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 138. The excerpt below is the record exactly as published.
tewed Okra with Tornato Sauce Pare both ends and wash the okra. Put in a sauoepan with salt and pepper, a ladlef ul of rich broth, and half a pint of tomato sauce, and one-half pint of Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.