Corn, Okra and Tomatoes
From The new Annie Dennis cook book, 1905
Serves 10
Best to boil a few minutes after putting in jars.
Presented as published in 1905. 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
- two quarts of okra
- three quarts of tomatoes
- two quarts of young, tender corn
- a tablespoonful of salt
Method
Chip okra and boil.
Peel and cook tomatoes.
Mix okra and tomatoes in proportion, add corn and salt, boil for fifteen minutes, then put in jars and seal while hot.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 2. The excerpt below is the record exactly as published.
Corn, Okra and Tomatoes Chip okra in thin pieces and boil. Peel tomatoes and cook. When both are tender mix them in propor- tion of two quarts of okra to three; of tomatoes, then add two quarts of young, tender corn cut from the cob, and a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.