Boiled Okra
From Manual for army cooks, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.
BOILED OKRA. The okra slioiikl he tender. Wash it and cut off a small j)iecc from each end. Put it in cold water for fifteen or twenty minutes; drain and put it into a pot of boiling salt water — enough to cover it; cover and boil until soft; drain and season with butter, pepper, and salt ; or it may be served with a sauce nia(le as directed for Stewed Onions. BRUSSELS SPROUTS. Wash and cut off lower part of stems. Lay in cold water, slightly salted, one-half hour. . Cook quickly in boiling water, with a little salt, fifteen minutes (or until tender). Drain well and heap upon dish, with x>epper. BOILED PARSNIPS. Time, thirty minutes to one and one-quarter hours. Wash the parsnips; if young, scrape them; if old, pare and soak them in cold water for half an hour; if large, cut them across in two or three pieces. Put them into a pot of boiling salt water — enough to plentifully cover them. Cover; boil steadily until tender ; drain and slice lengthwise. Season them with butter, pepper, and salt, or a drawn-butter sauce. If boiled Avith meat, the but- ter and sauce may be omitted. Boiled i^arsnips may be placed in a baking pan with l)aked meat, sprinkled with j^epper and salt, and l)rowned, basting them when the meat is basted. Boiled parsnips may be mashed and served like Irish jjotatoes. STEWED PARSNIPS. Boil and slice the parsnips thin. Put tliem into a pot with enough stock, or the liquor from boiled fresh beef, to about half cover them. Season with 126 MANUAL FOR ARMY COOKS. pepper, salt, and mace, or grated nutmeg. Cover ; stew gently for fifteen minutes, stirring frequently. FRIED PARSNIPS. Boil tlie parsnips until tender ; scrape off the skin and cut tliem lengthwise into slices one-quarter inch thick. Dip each slice into beaten egg or flour. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the parsnij^s and fry brown on both sides. When cooked take them up, drain off the grease, season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips. When cold, season with salt
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Cook this with the app: pantry check, scaling, and the assistant.