Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Okra Soup
From The century cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of stock
- season to taste
- the meat of a chicken or some roast veal
Method
Cut okra into half inch pieces, boil tender in stock, add finely cut meat, season to taste.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 11. The excerpt below is the record exactly as published.
Okra Soup. Cut the okra in half inch pieces, boil tender in one quart of stock, add the meat of a chicken or some roast veal, cut fine. Season to taste
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