Photo: Cala
Estimated Nutrition (whole recipe, rough)
105
Calories
6g
Protein
4g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bacon | 1 slice cooked (8g) | 43 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts fresh tomatoes
- one quart okra
- three quarts of hot broth of any kind
- a slice of bacon
- parsley
- salt
- pepper
Directions
1
Fry out the fat of a slice of bacon or fat ham, drain it off, and in it fry the slices of a large onion brown; scald, peel and cut up two quarts fresh tomatoes, when in season (use canned tomatoes otherwise), and cut thin one quart okra; put them, together with a little chopped parsley, in a stew-kettle with about three quarts of hot broth of any kind; cook slowly for three hours, season with salt and pepper. Serve hot.
2
In chicken broth the same quantity of okra pods, used for thickening instead of tomatoes, forms a chicken gumbo soup.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg