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Julie M. Clagett cookbook, June 1, 1886
Item 24
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Okra Soup. To make half a gallon of soup, scald, peel & cut small fullly 1 pt of tomatoes; from 8 to 12 pods of Okra according to size sliced thin, cut & scrape two each of tender corn two onions cut small, & put all together in the pot with a heaped tablespoonful of butter. Add sufficient water to allow for boiling at least two hours. Cook slowly, & the longer it cooks the better it is for then all the ingredints will be mellow or tender. When cooked, stir in half a level teaspoonful of soda, put in a little thickening, then add half a pint of milk. Be sure to put in the soda before you do the milk as it prevents the tomatoes from curdling the milk. Season to taste with pepper & salt. Some strain the soup through a colander, I never do; we like it with all the vegetables in it - Okra for vegetable - Gather the tender pods & cook in water with salt enough to season it. When perfectly done, drain well & put in the dish. Put over it some butter & pepper, Another way - Boil until tender in clear water Mash well & make a batter as for other fritters, stir in the Okra, & fry in hot lard -
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Okra Soup. To make half a gallon of soup, scald, peel & cut small fullly 1 pt of tomatoes; from 8 to 12 pods of Okra according to size sliced thin, cut & scrape two each of tender corn two onions cut small, & put all together in the pot with a heaped tablespoonful of butter. Add sufficient water to allow for boiling at least two hours. Cook slowly, & the longer it cooks the better it is for then all the ingredints will be mellow or tender. When cooked, stir in half a level teaspoonful of soda, put in a little thickening, then add half a pint of milk. Be sure to put in the soda before you do the milk as it prevents the tomatoes from curdling the milk. Season to taste with pepper & salt. Some strain the soup through a colander, I never do; we like it with all the vegetables in it - Okra for vegetable - Gather the tender pods & cook in water with salt enough to season it. When perfectly done, drain well & put in the dish. Put over it some butter & pepper, Another way - Boil until tender in clear water Mash well & make a batter as for other fritters, stir in the Okra, & fry in hot lard -
Szathmary Culinary Manuscripts and Cookbooks
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