Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 slice of green pepper
- 3 pints of okra
- 1 quart of tomatoes
- 3 quarts of water
- a dash of cayenne pepper
- a tablespoonful of worcestershire sauce
- a spoonful
- 2 lbs
- 1 large potato
- 2 large ears of corn
- 1 chicken
- salt
- cayenne
- pepper
Directions
2 lbs. of the round of beef; Small piece of ham bone; A square inch of onion ;
1 large potato;
2 large ears of corn ;
1 chicken;
1 slice of green pepper; 3 pints of okra; 1 quart of tomatoes ; 3 quarts of water.
Put the beef, ham bone, half of the chicken (with bones well broken), green pepper, onion, and a good seasoning of salt into the soup pot. Cover with the water and simmer gently, skimming often, for two hours. At the end of this time add the okra, which has been cut in small pieces and fried in the smallest quantity of butter possible; the potato, cut in pieces; and the tomatoes (stewed until soft with a tea- spoonful of sugar). Cut the corn from the cobs, and add with the cobs to the soup. Continue to boil for another hour, then remove the bones and meat. Cut meat into very small pieces and return to soup. Season with a little more salt and a dash of cayenne pepper; a tablespoonful of Worcestershire sauce. Fry the other half of the chicken as you would for the table, and cut into tiny bits — add to soup. Just before taking from the fire, turn in a glass of sherry wine.
Serve with the soup a little rice boiled very dry. Some like to add a spoonful of it. "Southern Rice" is very nice used in this way.