Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Veal | 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 ounce raw lean ham
- 5 pints water
- 1 pint tomato juice
- 1 tablespoon salt
- 1 pound raw veal bones
- 2 tablespoons each canned corn
- 1 onion
- 1 green pepper
- 1 dozen fresh okras
- salt
- pepper
Directions
Dice 1 ounce raw lean ham and a little more veal, 1 onion, 1 green pepper ; brown in a saucepan without burning for 10 minutes, with a little butter. Add 5 pints water and 1 pint tomato juice. Season with 1 tablespoon salt and I teaspoon pepper, and add about 1 pound raw veal bones. Boil slowly 30 minutes. Trim, wash and cut into i inch pieces 1 dozen fresh okras ; add to the soup and boil until they are done, about 25 minutes. Add 2 tablespoons each canned corn and lima beans, cook a few minutes, take out the bones, skim the fat ,and serve.