Lunch
Okra soup
Okra soup, preserved from Marion Harland’s 1903 cookbook with ingredient cues including into a quart of chicken stock stir two slices of corned ham, minced, a chopped onion.
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into a quart of chicken stock stir two slices of corned ham, minced, a chopped onion and two dozen okra.
- Add a pint of strained tomatoes and boil all until the okra is tender.
Historical transcription
Source method
- 1
Into a quart of chicken stock stir two slices of corned ham, minced, a chopped onion and two dozen okra. Add a pint of strained tomatoes and boil all until the okra is tender. Season to taste and serve.
Nutrition pending
No invented nutrition numbers.
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