1859 Okra Soup Recipe

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Okra Soup

The following recipe was transcribed ver batim from

Peterson's Magazine

Philadelphia, Pennsylvania

April, 1859

Take a quarter peck of okras, slice them round, and put them on the fire, with a slice of ham, and a gallon of water; boil the whole about five hours. Half an hour before serving the soup, add quarter of a peck of tomatoes, skinned.

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