Okra Soup

Ingredients

• one chicken, when cut up
• two slices of bacon
• three quarts of boiling water
• one onion
• half a teacupful of okra
• half a teacupful of rice
• a dozen oysters

Method

1. 1

   Fry chicken and bacon until light brown.

2. 2

   Add boiling water, onion, and herbs; simmer for 3.5 hours.

3. 3

   Strain, remove fat, and add chicken and ham pieces back to the broth.

4. 4

   Add okra and rice, boil for half an hour, then add oysters just before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.

OKRA SOUP. Fry one chicken, when cut up, to a light brown, and also two slices of bacon. Pour on to them three quarts of boiling water. Add one onion and some sweet herbs, tied in a rag. Simmer them gently three hours and a half. Strain off the liquor, take off the fat, and then put the ham and chicken, cut into small pieces, into the liquor. Add half a teacupfulof okra, cut up; if dry, the same quantity; also half a teacupful of rice. Boil all half an hour, and just before serving add a dozen oysters

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