Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons flour
- half teaspoon salt
- 3 tablespoons olive oil
- one dozen large okra pods sliced crosswise
- 5 good-sized tomatoes
- 3 parsnips
- 4 medium-sized peppers
- 89 put them in a saucepan
- pepper
- salt
Directions
Mrs. Paul M. Hooven.
One dozen large okra pods sliced crosswise and stewed in a little water until almost tender. At the same time put to stew 4 or 5 good-sized tomatoes. When okra is almost tender, add it to the tomatoes with red pepper and salt; stew until tender and well blended. Serve hot.
PARSNIPS No. i.
Miss Clara Spellman.
3 parsnips. ^ teaspoon salt.
2 tablespoons flour. I dash of pepper.
Peal parsnips, and slice the long way about }i inch in thick- ness; boil in clear water until tender. Take from the water in which they were boiled, and dip them in batter made from flour and water, and seasoned with salt and pepper; roll them in corn meal or cracker crumbs, and fry in butter, or butter and lard mixed. Serve very hot.
PARSNIPS No. 2. Mrs. Maggie L. Tunnelle.
Boil parsnips in plain water with a half teaspoon salt ; when tender, place in a baking pan, sprinkle with sugar, and also with butter. Place in oven to brown.
GREEN PEPPERS (Victoria Style). Mrs. J. P. Day.
4 medium-sized peppers. I clove of garlic.
34 can tomato paste. i cup chopped celery,
i scant cup split peas. Parmesan cheese,
i teaspoon sugar. Salt and pepper to taste,
i large onion. 3 tablespoons olive oil.
Soak peas in warm water 2 hours; then drain. Remove seeds and white veins from peppers, cut in strips, then in dice.
Vegetables. 89
Put them in a saucepan, cover with cold water, and bring to a boil, and boil 8 minutes; then drain. Chop onion and garlic, and fry in the oil or in butter to a golden brown. Add celery, peppers, peas, seasonings, tomato paste, and sufficient water to cover; then simmer about 1 hour, or until the peas are tender. The sauce should be like gravy. If too thin, add a little thicken- ing. Serve with the cheese grated.