Okra Soup

Ingredients

• a large fat chicken
• two pounds of good fat bacon
• three quarts of fine sliced okra
• a quart of peeled tomatoes
• four carrots sliced very fine
• two large onions
• salt
• red pepper to the taste
• two large pods of red pepper

Method

1. 1

   Boil chicken and bacon in water for four hours.

2. 2

   After 2-3 hours, add okra, tomatoes, and carrots.

3. 3

   Twenty minutes before serving, add onions, thickening, salt, and red pepper.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 3. The excerpt below is the record exactly as published.

salt, and red pepper to the taste. Thicken the soup v/ith browned flour and add a quarter of a pound of good butter. Just before serving up the soup season with Madeira wine to the taste. The above will make three quarts of rich soup. The brains must be made into little thin cakes, fried, and put into the tureen just before pouring in the soup, or on top of the soup after pouring it in. MUTTON SOUP A LA SQUIRREL. Take the neck and shanks of a fat mut- ton, cleansing them properly, or three pounds JANE HAMILTON'S RECIPES of good mutton. Put it on to boil about four hours before dinner in water sufficient to make two quarts of soup. About twenty minutes before dinner cut up and put in the soup a large silver onion, season with salt and black pepper, and ten minutes before serving up the soup put in a very little thickening. Lamb soup may be made in the same manner, but lamb not being such fat meat as mutton requires more meat to make the soup as rich. OKRA. Take a large fat chicken, or two pounds of fresh, fat veal or lamb, and put it on the fire with about a pound of good fat bacon in plenty of water. Put it on about four hours before dinner. After it has boiled between two and three hours, put in three quarts of fine sliced okra, a quart of peeled tomatoes, and four carrots sliced very fine. About twenty minutes before serving up the soup, cut up and put in two large onions, JANE HAMILTON'S RECIPES a very little thickening, salt and red pepper to the taste. It takes two large pods of red pepper

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