Okra

Ingredients

• 1 pt. okra
• 2 green sweet peppers
• 1 large onion
• 1/2 cup bacon fat
• salt and pepper
• a taste of vinegar

Method

1. 1

   Cut stems to the tender part of pod; cook whole in boiling salted water until tender, drain and return to the saucepan with plenty of butter, a taste of vinegar, salt and pepper; simmer slowly until they are thoroughly seasoned.

2. 2

   They are nice sliced and stewed with an equal bulk of tomato, seasoned with 1 sweet pepper, 1 t-spoon salt and 1 ounce of butter to each pint.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 85. The excerpt below is the record exactly as published.

OKRA. Cut stems to the tender part of pod; cook whole in boiling salted water (if cooked in iron they will blacken) until tender, drain and return to the sauce pan with plenty of butter, a taste of vinegar, salt and pepper ; simmer slowly until they are thoroughly seasoned. They are nice sliced and stewed with an equal bulk of tomato, sea- soned with 1 sweet pepper, 1 t-spoon salt and 1 ounce of butter to each pint. Sometimes 1/4 cup rice and 1/4 pound of diced ham are added to a quart of the above stew. Mrs. James Chandler. CORN SALAD. 18 ears fresh corn. 2 large red peppers. 14 lb. powdered mustard. 1 large white cabbage. 2 lbs. brown sugar, 2 qts. good vinegar. 4 large onions. 4 good sized bunches celery. 2 large green peppers. Cut off corn and scrape cob as when cooking, cut up cabbage, celery, onions and peppers fine, add sugar, mustard, salt and then vinegar. Cook over slow fire for forty minutes stirring constantly. Just before removing from fire add two level t-spoons of tumeric. Mrs. Thompson H. Jones. GUMBO. 1 qt. tomatoes. 1/2 cup bacon fat. 2 green sweet peppers. 1 pt. okra. 1 large onion

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