Okra Soup with Crabs

Ingredients

• two onions
• two tablespoonfuls of sweet drippings or butter
• a thin slice of ham, weighing about a quarter of a pound
• about two pounds of any cheap cut of veal containing plenty of bone
• two dozen pods of okra
• four quarts of boiling water
• a small fresh green or red pepper
• six boiled hard-shell crabs
• one dozen medium-sized tomatoes
• four soft-shell crabs

Method

1. 1

   Peel and slice the onions, fry them brown in drippings or butter.

2. 2

   Fry with the onions a slice of ham and veal.

3. 3

   Wash and slice the okra, then add it with boiling water, chopped pepper, and seasoning.

4. 4

   Simmer for two hours.

5. 5

   Fry crab meat with onion and butter, add to the soup with sliced tomatoes, and simmer for two more hours.

6. 6

   Adjust water if necessary and serve hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 105. The excerpt below is the record exactly as published.

OKRA SOUP WITH CRABS. In early summer, green okra pods are abundant and cheap, selling in the large markets at about thirty cents a hundred. Okra is very nutritious, and deserves the attention of housewives who wish to combine variety with economy in serving their tables. To make four quarts of soup, peel and slice two onions, and fry them brown in two tablespoonfuls of sweet drippings or butter ; fry with the onions a thin slice of ham, weighing about a quarter of a pound, and a knuckle of veal chopped, or about two pounds of any cheap cut of veal containing plenty of bone ; while these ingredients are frying, wash two dozen pods of okra in cold water, and slice them thin, throwing away the stems ; when the onions and meat are brown, add the okra to them, with four quarts of boiling water, a small fresh green or red pepper chopped fine, and a palatable seasoning of salt, and simmer the soup slowly for two hours, keeping the pot covered. Meanwhile pick all the meat from six boiled hard-shell crabs, and fry it brown, with a small onion sliced, and a tablespoonful of 1 84 PRACTICAL AMERICAN COOKERY. butter, and i^eel and slice one dozen medium-sized toma- toes. Four soft-shell crabs

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