Okra and Corn

Ingredients

• 1 pint of sliced okra
• 1 pint of cut corn
• 1/2 cup of milk
• 1 teaspoon of flour
• 1 slice of pickled pork
• Salt to taste
• Pepper to taste

Method

1. 1

   Fry the pork and remove, leaving the grease in the pan.

2. 2

   Fry the okra for 10 minutes; then add corn and fry thoroughly.

3. 3

   Mix the flour and milk and pour over okra and corn, and fry for 5 minutes.

4. 4

   Season and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 39. The excerpt below is the record exactly as published.

pepper to taste, 3 eggs. Grate the com and scrape cob with a knife. Beat the eggs light and stir in cream, butter, and flour, and mix with the milk and add the corn. Season and bake f of an hour. Mks. TALBOT'S CORN PUDDING 1 dozen ears of sweet corn, 1 quart of new milk (or use ^ milk and cream), 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt. Split the corn and scrape well with a knife. Stir in the milk. Break butter into pieces and scatter on top. Add the sugar and stir all well. Cook ^ hour in a hot oven, stirring every 5 min- utes until nearly done, then let the top brown. Id6 VEGETABLES CORN FRITTERS (No. 1) Mrs. Henry C. Buckner Beat 2 eggs without separating, 1 cup milk, 1 pint canned corn. Little salt, sugar, and enough flour for thick batter; add 1 teaspoonful of baking-powder to flour; 1 tablespoon butter; fry in hot lard. CORN FRITTERS (No. 2) 2 eggs, 1 teacup of new milk, 2 tablespoons butter, 2 tablespoons flour, 1 quart grated corn. Mix thoroughly and drop with a spoon in hot butter and lard mixed, and fry a rich brown. Salt and pepper to taste. BAKED EGG-PLANT Do not peel the plant, but parboil it till tender, and then throw it into cold water. Then peel and cut it open and remove the seed and fill with a dressing made of bread-crumbs, a little chopped 137 THE BLUE GRASS COOK BOOK onion, butter, salt, and pepper. Put in a pan with a little water and bake a rich brown. FRIED EGG-PLANT After peeling the plant cut in slices and lay in salt water. Steam till tender. Make a batter of 2 eggs beaten separately, 1 teacup of sour cream, 1 teaspoon salt, ■| teaspoon soda. Flour enough to thicken. Dip the egg plant in the batter and fry a rich brown. Serve hot. EGG-PLANT PUDDING E, D. P. 2 egg-plants. Yolks of 6 hard-boiled eggs, ^ pound of butter, 1 teaspoon of chopped onion, 1 teaspoon of sweet marjoram, 3 teaspoons of chopped parsley, Salt and cayenne pepper to the taste, 1 raw egg. Split the plants and soak in salt and water 2 138 VEGETABLES hours. Parboil them, peel and press all the water out. Chop them fine; mash the yolks of eggs and mix together. Add onion, parsley, and marjoram, rubbed and sifted. Add the raw egg, after beating well; then the melted butter, salt, and pepper. Put in baking-dish with grated cracker on top, and bake ^ hour. GREEN CORN CUSTARD WITH BROILED TOMATOES Mrs. Daniel B. Wentz 1 cupful of corn, freshly cut iram the ears of young corn, 4 eggs, beaten slightly, 1 teaspoon of salt, A little paprika, A few drops of onion juice, 1;^ cups of milk. Bake in buttered moulds in hot water. When firm, turn out and place on dish with broiled toma- toes around. Serve with cream sauce made as fol- lows: 1 tablespoon of butter, 1 tablespoon of flour, 1 cup of milk. Cook till thick. 139 THE BLUE GRASS COOK BOOK HOMINY PUFFS 1 quart of cold boiled hominy, 4 heaping tablespoons of flour, 3 teaspoons of baking powder, 1 coffeecup of sweet milk, 1 teaspoon of salt, 4 eggs. Take thoroughly cooked hominy when cold and stir in the well-beaten yolks, then flour, milk, and salt alternately with the baking-powder. Add last the whites of eggs beaten to a stiff froth and stirred in slowly. Have lard boiling and drop the mixture in with a spoon, and fry rich brown. MACARONI 1 pound macaroni, ^ pound butter, ^ pound grated cheese. Boil the macaroni till tender, and then put in a deep dish and spread over it pieces of butter and scatter the grated cheese. Put in another layer of macaroni, and so on. Put bits of butter on top, with salt and pepper, and bake well. 140 VEGETABLES HOW TO COOK MACARONI Mrs. Woodford Spears Boil 14 short sticks or 24! long ones in salt water for 20 minutes. Drain off water and mix with ^ pint of grated cheese (light measure), 1 pint of cream (or 1 pint of new milk with ^ tablespoon of butter), 1 grated biscuit. Place on top of stove and let it cook until it be- gins to thicken; then place in oven long enough to brown. SPAGHETTI For 4 persons, strain a can of tomatoes, add a suspicion of onion; stew 3 or 4 hours; add to the tomatoes a tablespoon of sugar and a little salt and a little butter. Boil macaroni 1^ hours ; season with salt ; pour tomatoes over it ; grated Parmesan cheese on top. Serve tomato dressing without sugar for chops. BROILED MUSHROOMS Take fresh mushrooms, and after peeling them lay them in salted water for a few minutes. Wipe 141 THE BLUE GRASS COOK BOOK dry and season with salt and pepper, and dip in butter and broil over a hot fire. Serve with crisp toast. STEWED MUSHROOMS Peel fresh mushrooms. Put butter in saucepan and let it get hot. Put mushrooms in and stir till they become tender. Season with salt and pepper, and add 1 cup of cream and half a spoonful of flour. Let it simmer. Serve in a dish or on toast. BOILED OKRA Boil the okra in salt water for half an hour. Season with salt, pepper, and butter and serve hot. OKRA AND CORN E. D. P. 1 pint of sliced okra, 1 pint of cut corn, ^ cup of milk, 1 teaspoon of flour, 1 slice of pickled pork

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