Okra Soup, No. 2

Ingredients

• One pint of green okra
• one of green peas
• one of green corn
• half a pint of shell beans
• two onions
• four stalks of celery
• two ripe tomatoes
• one slice of carrot
• one of turnip
• two pounds of veal
• quarter of a pound of fat ham or bacon
• two table-spoonfuls of flour
• four quarts of water
• salt
• pepper

Method

1. 1

   Fry ham or bacon without burning.

2. 2

   Cut veal into dice, roll in flour, and fry in ham fat.

3. 3

   Add to soup pot.

4. 4

   Fry onion, carrot, and turnip in remaining fat, then add to veal.

5. 5

   Add okra, shell beans, celery, and water.

6. 6

   Simmer for two hours, then add tomatoes, corn, peas, salt, and pepper.

7. 7

   Simmer for half an hour longer and serve without straining.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 34. The excerpt below is the record exactly as published.

Okra Soup, No. 2. One pint of green okra, one of green peas, one of green corn, cut from the cob, half a pint of shell beans, two onions, four stalks of celery, two ripe tomatoes, one slice of carrot, one of turnip, two pounds of veal, quarter of a pound of fat ham or bacon, two table -spoonfuls of flour, fouf quarts of water, salt, pepper

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