Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
293
Calories
10g
Protein
2g
Fat
66g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
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
- one quart peeled tomatoes
- one pint okra sliced
- one half pint sliced irish potatoes
- one half pint tender corn
Directions
1
water. Observe the same rules as given above for chicken soup, only cook four hours. About two hours before the soup is done, put in one quart peeled tomatoes ; one pint okra sliced, in another hour; and a half hour before serving, add one half pint sliced Irish potatoes, one half pint tender corn. If the flavor of onions is liked, they must be sliced and put in one hour before the soup is done. Turnips also may be used, but should be added as soon as the water becomes hot. This soup may be made of cold steak.— Mrs. Martin.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive