To Can Corn, Tomatoes, and Okra for Soup
From The new Kentucky home cook book, 1884
Serves 12
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 99. The excerpt below is the record exactly as published.
TO CAN CORN, TOMATOES, AND OKRA FOR SOUP. Take two dozen ears of corn boiled on the cob, one peck of tomatoes peeled and chopped fine, one-fourth of a peck of small, tender okra
Cook this with the app: pantry check, scaling, and the assistant.