Okra Gumbo

Ingredients

• two quarts of ripe tomatoes
• one quart of ochra
• about three quarts of water
• one chicken
• salt
• pepper
• corn
• Lima beans

Method

1. 1

   Boil tomatoes and okra; fry chicken; add to mixture with onions, salt, and pepper; simmer for several hours; serve with boiled rice and green pepper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new home cook book (1896), page 26. The excerpt below is the record exactly as published.

salt and pepper; then a spoonful or so of stock ; rub a tablespoonful of flour smooth with a little butter and let fry with the onions ; strain through a colander, then add more stock as desired ; cut turnip, car- rot and celery in fillets ; add a few green peas ; boil ten- der in a little water and add both water and vegetables to the soup. If wished, the flour can be left out, and it will 60 THE HOME COOK BOOK. make a clear, light-colored soup. In that case, the onions should be cut in fillets and boiled with the vegetables. MUTTON SOUP. Mrs. Whitehead. Boil a leg of mutton three hours ; season to your taste with salt and pepper, and add one teaspoon of summer savory; make a batter of one egg, two tablespoons of milk, two tablespoons of flour, all well beaten together; drop this batter into the soup with a spoon and boil for three minutes. YEAL SOUP. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it ; add a little butter to the maccaroni when it is tender; strain the soup and season to taste with salt and pepper ; then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. SWISS WHITE SOUP. Anonymous. Stock for six persons. Beat up three eggs, two spoons of flour and one cup of milk, pour this slowly through a sieve into the boiling soup, adding salt and pepper. TUPJvEY SOUP Anonymous. Take the turkey bones and cook for one hour in water VALUABLE EECIPES. 61 enough to cover them ; then stir in a little dressing and a beaten egg. Take from the fire and when the water has ceased boiling, add a little butter with pepper and salt. OYSTER SOUP. M. A. T. Take one quart of water; one teacup of butter; one pint of milk ; two teaspoons of salt ; four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire. OYSTER SOUP. Mrs. T. V. Wadskier. Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs ; season with pepper and salt to taste. When all come to a boil, add one quart of good fresh oysters ; stir well, so as to keep from scorching; then add a piece of good sweet butter, about the size of an egg ; let it boil up once; then remove from the fire immediately; dish up and send to table. CLAM SOUP. Mrs. A. A. Carpenter. Cut salt pork in very small squares and fry light brown ; add one large or two small onions cut very fine and cook about ten minutes; add two quarts of water and one quart of raw potatoes sliced ; let it boil. Then add one can of 62 THE HOME COOK BOOK. clams. Mix one tablespoonful of flour with water, put it with one pint of milk and pour into the soup and let it boil about five minutes. Butter, pepper, salt, Worcester- shire sauce to taste. LOBSTER SOUP. Mrs. Robert Harris. One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot. PLAII^ CALF'S HEAD SOUP. Mrs. F. D. J. Take a calf's head well cleaned, a knuckle of veal and put them both into a large kettle; put one onion and a large tablespoon of sweet herbs, into a cloth and into the kettle, with the meat over which you have poured about four quarts of water. If you wish the soup for a one o'clock dinner, put the meat over to boil as early as eight o'clock in the morning; let it boil steadily and slowly and season well with salt and pepper. About one hour before serving, take off the soup and pour it through a colander, pick out all the meat carefully, chop very fine and return to the soup, putting it again over the fire. Boil four eggs vei-y hard, chop them fine, and slice one lemon very thin, adding at the very last. YERMICELLI SOUP. Anonymous. A knuckle of lamb, a small piece of veal and water ^-^ VALUABLE RECIPES. 63 cover well ; when well cooked, season with salt, pepper, herbs to your taste, and a small onion, to which you may add Halford or Worcestershire sauce, about a tablespoon- ful. Have ready one-quarter of a pound of vermicelli, which has been boiled tender ; strain your soup from the meat, add the vermicelli, let it boil well and serve. GUMBO SOUP. Anonymous. Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee one chicken in ham gravy ; then take the yolk of four eggs,, a little vinegar, the juice of one lemon, and season to taste, beating the eggs into the vinegar; pour this over the chicken, and put all then into the tomatoes, letting the kettle be nearly filled with water. Boil all together four or five hours. OCHKA GUMBO. Mrs. Andrews. Two quarts of ripe tomatoes and one quart of ochra cut in small rings ; put them over the fire with about three quarts of water and let the mixture come to a boil; take one chicken ; cut it up and fry brown, with plenty of gravy ; put it in with the ochra and tomatoes ; add several small onions chopped fine ; salt and pepper to taste ; a little corn and Lima beans

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