Okra Soup

Ingredients

• a quart of okra
• a fowl
• a quarter of a pound of salt pork
• half a can of tomato
• an onion
• two generous quarts of boiling water
• four table-spoonfuls of flour
• two generous table-spoonfuls of butter
• three teaspoonfuls of salt
• half a teaspoonful of pepper

Method

1. 1

   Wash and cut the fowl into pieces.

2. 2

   Fry the sliced pork until brown, then remove.

3. 3

   Fry the fowl in the fat until brown, then transfer to a soup-pot.

4. 4

   Wash and slice the okra, and cook the onion in the frying-pan.

5. 5

   Add okra to the soup-pot.

6. 6

   Stir butter and flour until brown, then add boiling water and stir into the soup.

7. 7

   Add tomato and seasoning, cover, and simmer for two and a half hours.

8. 8

   Remove bones and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 64. The excerpt below is the record exactly as published.

Okra Soup. This is a palatable and substantial soup. It is made of a quart of okra, a fowl, a quarter of a pound of salt pork, half a can of tomato, an onion, two generous quarts of boiling water, four table-spoonfuls of flour, two generous table-spoonfuls of butter, three teaspoon- fuls of salt, and half a teaspoonful of pepper. The tomato is not absolutely indispensable. Wash the fowl, and cut it into joints and other pieces convenient to handle. Slice the pork, and fry it brown ; then remove it, and put the meat into the fat. Fry until brown, and then put into a soup-pot. Wash the okra carefully, and cut it into slices. Cut the onion fine, and cook it in the frying-pan for two minutes ; then put in the okra, and after cooking for ten minutes, transfer it to the soup-pot. Put the butter and flour into the frying-pan, and stir until brown. Pour two quarts of boiling water into the soup-pot, and then stir in the browned flour. Add the tomato and seasoning, and after covering the soup, let it simmer for two hours and a half. At the end of that time remove the bones of the fowl, and serve the soup without straining. Okra-and-Rice Soup. The materials required are two quarts of chicken stock, one quart of green okra, one uncooked tomato or four table-spoonfuls of stewed tomato, two table-spoon- fuls of chopped onion, two of flour, three of butter, one- fourth of a cupful of rice, half a teaspoonful of pepper, three teaspoonfuls of salt

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