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Stewed Tomatoes and Okra
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
80Calories
4 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein4.1 g
Carbohydrates16 g
Fiber2.6 g
Sugars11 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium310 mg
Potassium735 mg
Calcium169 mg
Iron2.1 mg
Magnesium75 mg
Phosphorus94 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K58 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate175 mcg
Choline13 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 41. The excerpt below is the record exactly as published.
STEWED TOMATOES AND OKRA Tomatoes, chopped, 1 quart, Okra, sliced, % quart, Salt and peppei*. Scald and skin the tomatoes, then cut rather fine. Slice the okra, and mix together, seasoning with salt and pepper.
Cook this with the app: pantry check, scaling, and the assistant.