Dried Okra Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Use gumbo filet if available, stirred in at serving.
Presented as published in 1885. 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 Corson's practical American cookery and household management (1885) by Juliet Corson, page 106. The excerpt below is the record exactly as published.
DRIED OKRA SOUP. Pick over a quart of dried okra, wash it in cold water, and soak it over night in two quarts of cold water : be sure that the okra is tender, for if it is tough and full of woody fibre it will be exceedingly unpalatable. The next morning, pluck and singe a tender fowl weighing about three pounds, draw it without breaking the intestines, wipe it with a wet towel, cut it in small joints as for fricassee, and roll the pieces in flour seasoned with pepper and salt. Put a saucepan over the fire with half a cupful of lard, and when the fat is hot put in the chicken, and fry it light-brown : when the SOUPS {potage). 185 chicken is brown, add to it the okra and the water in which it has been soaking, together with enough more water to make four quarts of soup ; season the soup palatably with salt and pepper, and cook it gently until the chicken is ten- der. Meantime remove all bits of shell from a solid quart of large oysters, and strain their liquor ; rub to a fine pow- der a tablespoonful of dried sassafras-leaves
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