Okra Soup

Ingredients

• ^ gallon of beef stock
• 1 quart of toma- toes
• 1 quart of okra
• pepper to taste
• salt to taste
• 1 tablespoon of flour

Method

1. 1

   Boil the beef stock, tomatoes, and okra for half an hour.

2. 2

   Thicken with flour.

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 16. The excerpt below is the record exactly as published.

OKRA SOUP Take ^ gallon of beef stock, 1 quart of toma- toes, and 1 quart of okra, and pepper and salt to taste and boil ^ hour. Thicken with 1 tablespoon of flour. OYSTER SOUP (No. 1) {Famous Virginia Recipe) Miss Virginia Croxtoru 3 pints oysters, 1^ pints milk, a eggs. Piece of butter size of an ^gQ, 38 SOUPS 1 slice of lean ham, 1 stalk of celery or pinch of celery seed. Pour oysters in colander and put the strained liquor in a kettle and add enough water for quan- tity desired. Add salt, pepper, celery, and ham. When it boils up, skim off the foamy substance. Drop the oysters in and let boil a few minutes, then the beaten eggs and milk and little thickening of flour made with part of the milk. Add the butter last and let all boil up once, stirring to pre- vent eggs from curdling. Pour in tureen over small squares of toast and serve immediately. OYSTER SOUP (No. 2) Take 1 quart of rich milk or cream and boil. Draw off 1 quart of oysters and boil and skim. Add it and the oysters to boiling milk and cook 5 minutes. Powder 1 dozen crackers, and with them put ^ cup of butter in soup tureen and pour over and serve hot. Pepper and salt to taste. OX-TAIL SOUP Cut 1 tail into pieces and add: 1 gallon water, 1 teaspoon of salt, As it boils, remove the scum. 39 THE BLUE GRASS COOK BOOK When meat is done, remove the tail and add : 1 bunch of celery cut fine, 2 small onions, 4 carrots, 4 cloves, Pepper to taste

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