Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Turnip | 1 medium (122g) | 34 |
| Okra | 1 cup (100g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- one quart of okra
- two carrots
- two turnips
- two chickens
- five tomatoes
- parsley
- cayenne
- black pepper
- salt
Directions
A little lard and flour sprinkled in the pot ; two carrots, two ; parsnips, two turnips, half a cabbage, parsley, thyme and onion ; then the beef, allspice and cloves pounded. Let the beef stew till brown ; then add boiling water, till you make the soup as strong as you wish. "When done, strain through a sieve ; the water from the Bouill6 is the best for the soup.
Take the bone from the rump of the beef; put in a pot of water; add cabbage, turnips, carrots, parsnips, parsley, and spice. Let it simmer six hours ; half an hour before dinner put some of the gravy in a stew pan ; thicken with brown flour and burnt sugar ; add the vegetables ; send the beef to table with the vegetables poured over it.
Fry two chickens ; also, fry one quart of okra ; cut up four or five tomatoes, a large onion, and parsley to taste; while frying, pour in a pint or more of boiling water ; stew tiU you can pick the bones out of the chicken ; add a teacup of cream and one of rice boiled soft ; add cayenne and black pepper, salt, and butter, to taste.