vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Often served with fried ham or chicken.
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 231. The excerpt below is the record exactly as published.
OKRA. Cut the stems from a quart of young okra, wash the pods in cold water, put them over the fire in enough -salted boil- 428 PRACTICAL AMERICAN COOKERY. ing water to cover them, and boil them for twenty minutes, or longer, until tender ; then drain them, add to them two heaping tablespoonfuls of butter, a high seasoning of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.