Okra - West Indian
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 32. The excerpt below is the record exactly as published.
OKRA— WEST INDIAN Remove the stems from two pounds of tender young okra, cover with boiling water and boil quickly for half an hour, when it should be quite mucilagenous. Add salt, a heaping tablespoon of butter, a teaspoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.