Tomato and Okra Soup
From Every-day dishes and every-day work, 1897
Canned okra and tomatoes can be used for a quicker preparation.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.
Tomato and Okra Soup.— Take one quart of okra thinly sliced, and two quarts of sliced tomatoes. Simmer gently from one to two hours. Rub through a colander, heat again to boiling, season with salt and cream, if desired
Cook this with the app: pantry check, scaling, and the assistant.