Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Water | not in our table | 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
- one quart of tomatoes
- four pints of okra
- two chickens
- two onions
- two thirds full of water
Directions
Cut up and skin two chickens, with two onions and three strips of sweet middling. Fry this in a skillet; when it is done, pour some water on it and rinse all into a pot, filling the pot two thirds full of water. Put in one quart of tomatoes and let it cook with the soup. In a saucepan cook four pints of okra. When the chicken in the soup has boiled long enough to bone, pour the soup through the colander, so as to take out all of the bones ; and drop in the tomatoes and the pieces of middling. Pull the meat or chicken into small pieces, and put back the soup to boil, adding the okra. Salt to the taste. — Mn. L. Payne.