Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Okra Soup
From Temperance cook book, 1887
Serves 6
Okra is a fine vegetable for soups.
A modern interpretation · AI-generated from the original record
Ingredients
- one chicken, when cut up
- two slices of bacon
- three quarts of boiling water
- one onion
- half a teacupful of okra
- half a teacupful of rice
- a dozen oysters
Method
Fry chicken and bacon until light brown.
Add boiling water, onion, and herbs; simmer for 3.5 hours.
Strain, remove fat, and add chicken and ham pieces back to the broth.
Add okra and rice, boil for half an hour, then add oysters just before serving.
Nutrition per serving
489Calories
15 gProtein
93 gCarbs
6 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
OKRA SOUP. Fry one chicken, when cut up, to a light brown, and also two slices of bacon. Pour on to them three quarts of boiling water. Add one onion and some sweet herbs, tied in a rag. Simmer them gently three hours and a half. Strain off the liquor, take off the fat, and then put the ham and chicken, cut into small pieces, into the liquor. Add half a teacupfulof okra, cut up; if dry, the same quantity; also half a teacupful of rice. Boil all half an hour, and just before serving add a dozen oysters
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