Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Okra Soup
From The complete cook book, 1900
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one pound of round steak
- two generous tablespoonfuls of butter
- one onion
- one pint of okra
- two quarts of boiling salted water
- one quart of hot milk
- season with white pepper
Method
Fry steak and onion until brown.
Add okra and boiling water, cook until tender.
Add steak and onions, then thicken with butter and flour mixture, and hot milk.
Bring to a boil and serve.
Nutrition per serving
167Calories
17 gProtein
5 gCarbs
12 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 7. The excerpt below is the record exactly as published.
OKRA SOUP. Chop and fry until brown one pound of round steak, with two generous tablespoonfuls of butter and one onion. Into a soup kettle now put one pint of okra, cut in very thin slices, and add two quarts of boiling salted water. When tender add the steak and onions The Complete Cook Book. 23 and boil slowly two hours. Rub together one table- spoonful of butter and two tablespoonfuls of flour and add one quart of hot milk. Pour this into the soup kettle and season with white pepper
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