Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Okra Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Serve with boiled rice.
A modern interpretation · AI-generated from the original record
Ingredients
- One cold roast chicken
- two quarts of stock
- one of water
- quarter of a pound of salt pork
- one quart of green okra
- an onion
- salt
- pepper
- three tablespoonfuls of flour
Method
Cut okra into small pieces, slice pork and onion.
Fry pork, then add onion and okra, cover, and fry for half an hour.
Remove chicken meat from bones, add bones to water.
Add okra and onion, press out pork fat.
Cook flour in remaining fat until brown, add to soup.
Simmer for three hours, strain, add stock, chicken meat, and simmer gently for twenty minutes.
Nutrition per serving
374Calories
16 gProtein
21 gCarbs
25 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 33. The excerpt below is the record exactly as published.
Okra Soup. One cold roast chicken, two quarts of stock (any kind), one of water, quarter of a pound of salt pork, one quart of green okra, an onion, salt, pepper, three table-spoonfuls of flour
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