Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
494
Calories
22g
Protein
6g
Fat
98g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| 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
- 1 pint tomatoes
- 5 slices of bacon
- 1 pint corn
- 1 pint lima beans
- 3 onions
- 6 potatoes
- 3 pods okra
- salt
- pepper
Directions
1
Miss Anna L. Hawes.
2
Soup bone. 3 onions, sliced.
3
6 potatoes, sliced. 3 pods okra, sliced.
4
1 pint tomatoes. 4 or 5 slices of bacon.
5
1 pint corn. Salt and pepper to taste. 1 pint Lima beans.
6
Put soup bone in cold water to cook. Mix vegetables with cup of water; put bacon in skillet, and when hot add vegetables and fry all till dry. Add all to broth and boil till vegetables are thoroughly cooked. Chicken broth may be used same as other broth.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive