Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
270
Calories
35g
Protein
4g
Fat
24g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| 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
- one quart of finely chopped okra
- two young chickens
- four large tomatoes
- two onions chopped fine
- salt
- pepper
Directions
1
Mrs. J. H. S. Take two young chickens, cut up and fry in skillet ; when brown but not scorched, put in a pot with one quart of finely chopped okra, four large tomatoes, and two onions chopped fine ; cover with boiling water, boil very slowly, and keep the kettle tightly closed ; add boiling water as it wastes, and simmer slowly three hours ; season with salt, pepper, and a little butter and flour rubbed together ; serve with boiled rice.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
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