Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 of young
- one quart of ripe tomatoes sliced
- a small piece of salt pork as if to fry
- pepper
- salt
Directions
MRS. G. E. OSGOOD.
Cut up a chicken and a small piece of salt pork as if to fry; take two quarts of young and tender ochra, slice it, and put into a pot with the meat, with just cold water enough to cover it, and stew for an hour. Then add one quart of ripe tomatoes sliced, and two or more quarts of boiling water. Cover closely, and skim frequently. Boil till the meat and vegetables fall to pieces, then add butter, pepper and salt to taste; serve hot. This is a southern dish, but ochra is raised in this latitude.
ISH to be really good tnust be fresh. If the eyes are bright and the flesh firm, it is a pretty sure indication of - their freshness.