vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Stew Okra
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.8 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium17 mg
Calcium9.6 mg
Iron0 mg
Magnesium4.5 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.8 mcg
Choline1.1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 39. The excerpt below is the record exactly as published.
To Stew Okra. — Wash and slice the pods, simmer in a little water or broth till tender, then season with salt, pepper, and butter
Cook this with the app: pantry check, scaling, and the assistant.