Boiled Okra
From Miss Parloa's kitchen companion, 1887
Serves 4
For a vegetarian option, omit pork and season with salt and butter.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 273. The excerpt below is the record exactly as published.
Boiled Okra. The okra should be fresh and tender. Wash it, and then cut off the stems. The pods are so sticky that care 524 MISS PARLOA'S KITCHEN COMPANION. must be taken to avoid breaking them, else it will be difficult to get them perfectly clean. This is why they should be washed before the stems are removed. Put them into a stew-pan, and cover with a liberal allowance of water. For each quart of okra put in about three ounces of lean salt pork. Boil for an hour, or even longer, unless it be tender by that time. When it is cooked, pour off the water and season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.