Tomato with Okra
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
349Calories
19 gProtein
77 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein19 g
Carbohydrates77 g
Fiber25 g
Sugars38 g
Total Fat3.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium46 mg
Potassium2850 mg
Calcium803 mg
Iron6.4 mg
Magnesium447 mg
Phosphorus484 mg
Zinc5.6 mg
Copper1 mg
Manganese8.7 mg
Vitamin D0 mcg
Vitamin C167 mg
Vitamin A322 mcg
Vitamin E5.1 mg
Vitamin K496 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.8 mg
Folate1455 mcg
Choline132 mg
Caffeine0 mg
Water1199 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 55. The excerpt below is the record exactly as published.
Tomato with Okra. — Wash the okra, cut off the stem and nibs, and slice thin. For a quart of sliced okra, peel and slice tiiree large tomatoes. Stew the tomatoes for half an hour, then add the okra, and simmer together for half an hour longer. Season with salt and a little cream
Cook this with the app: pantry check, scaling, and the assistant.