Corn, Okra and Tomatoes

Ingredients

• 2 tablespoonfuls Crisco
• 6 ears corn
• 2 tablespoonfuls sugar
• 6 okra pods
• Salt and pepper to taste
• 6 tomatoes
• 2 cupfuls water

Method

1. 1

   Cut corn from cob, put into saucepan, cover with water and bring to boil.

2. 2

   Scald and skin tomatoes and cut okra into cross sections half inch long.

3. 3

   Add both to corn with Crisco and seasonings.

4. 4

   Stir and cook until tender.

5. 5

   Serve hot.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 35. The excerpt below is the record exactly as published.

Corn, Okra and Tomatoes 2 tablespoonfuls Crisco 6 ears corn 2 tablespoonfuls sugar 6 okra pods Salt and pepper to taste 6 tomatoes 2 cupfuls water

Cook this with the app: pantry check, scaling, and the assistant.