Stewed Okra

Ingredients

• just enough water to prevent burning (about a cupful to a quart of the okra)
• a teaspoonful of salt
• Season with pepper
• with butter

Method

1. 1

   After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning and a teaspoonful of salt.

2. 2

   Simmer gently thirty minutes.

3. 3

   Season with pepper and butter, and with more salt, if necessary.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 122. The excerpt below is the record exactly as published.

Stewed Okra. After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season with pepper and but- ter, and with more salt, if necessary. Okra Stewed with Tomatoes. Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper. Simmer half an hour. Add one table-spoonful of butter, and more salt, if needed. VEGETABLES. 253 Bscaloped Okra and Tomatoes. Prepare the same as stewed okra and tomatoes. When they have been stewing fifteen minutes add the butter and pepper, and turn into a deep dish. Cover with bread or cracker crumbs, dot with butter

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