Okra Succotash

Ingredients

• 4 large tomatoes
• 1 quart okra
• 1/2 pint of cooked beans
• 1 oz. of butter
• 1/2 pint of preserved American corn
• season with salt
• season with pepper

Method

1. 1

   Peel and cut tomatoes into squares, wash and slice okra, and add to the tomatoes.

2. 2

   Season with salt and pepper, cover, and simmer gently for 15 minutes.

3. 3

   Then add cooked beans, butter, and cook for 20 minutes longer.

4. 4

   Finally, add preserved corn, allow to boil up, and serve.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 59. The excerpt below is the record exactly as published.

season with pepper, dish up, and serve. This is a very nice accompaniment to nut dishes. OKRA. 123 Stewed Okra with Tomatoes. Prepare and boil 8 or 10 okra pods, and put them to drain. Mince finely half a small onion or 3 shallots, fry lightly in 1 oz. of butter and add 4 ripe tomatoes, peeled and cut into slices. Simmer for a few minutes, then add the okra pods, season to taste with salt and paprika pepper, and continue to cook for another 15 minutes. Dish up on slices of buttered toast. Okra Omelet. Beat up 5 eggs, add 1 tablespoonful of milk, a few drops of onion juice, a dessertspoonful chopped parsley, season with salt, pepper, and paprika. Stir this over the fire in an omelet-pan containing 1 oz. of melted butter. When sufficiently cooked, put a gill of chopped and cooked okra in the centre, then shape the omelet, allow it to set and brown, turn out on a hot dish, and serve at once. Okra Succotash. Peel 4 large tomatoes, cut into squares, and put into a saucepan. Wash and slice one quart okra, and add it to the tomatoes, season with salt and pepper, cover, and simmer gently for 15 minutes. Then add ^ pint of cooked beans, 1 oz. of butter, and cook 20 minutes longer. Then add ^ pint of preserved American corn, a

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