Stewed Okra

Ingredients

• Use only the small green pods, not more than two and one-half inches long
• add two tablespoons of butter
• one tablespoon of vinegar
• a little pepper
• and salt

Method

1. 1

   Wipe the pods and cut off the stems and tips.

2. 2

   Put them into a saucepan with boiling salted water, and let them cook gently until tender, from twenty to thirty minutes.

3. 3

   Drain off the water, add butter, vinegar, and seasoning, then let them simmer until the butter is absorbed.

4. 4

   Serve hot.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.

Stewed Okra. Use only the small green pods, not more than two and one-half inches long. Wipe the pods and cut off the stems and the tips, if the latter be discolored. Put them into a granite saucepan with boiling salted water, and let them cook gently until tender, from twenty to thirty minutes. Drain off the water, add two tablespoons of butter, one tablespoon of vinegar, and a little pepper and salt

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