Okra Soup

“Communications, Charleston July 25, 1831”

I take one peck of okra pods, which must be very tender . . . cut them across into very thin slices, not exceeding ⅛ in. in thickness. . . . To this quantity of okra add about one third of a peck of tomatoes, which are first peeled and cut into pieces. . . . A coarse piece of beef, (a shin is generally made use of) is placed into a digester [an early form of pressure cooker] with about two and a half gallons of water and a very small quantity of salt. It is permitted to boil for a few moments, when the scum is taken off and the okra and tomatoes thrown in. These are all the ingredients that are absolutely necessary, and the soup made is remarkably fine. We however usually add some corn cut off from the tender roasting ears, (the grain from three ears will be enough for the above quantity). We also add sometimes about a half pint of Lima or civie beans, both of these improve the soup, but not so much as to make them indispensables. . . . The most material thing to be attended to is the boiling; and the excellence of the soup depends almost entirely on this being faithfully done; for if it be not enough, however well the ingredients may have been selected, the soup will be very inferior, and give but little idea of the delightful flavor it possesses when properly done. . . . Should there be no digester, then an earthenware pot should be prepared, but on no account make use of an iron one as it would turn the wholesome soup perfectly black. The proper color being green, colored with the rich yellow of the tomatoes. The time which is usually occupied in boiling okra soup is five hours. . . . By the time it is taken off, it will be reduced to about one half. . . . I will state the criterion by which this is judged of— the meat separates entirely from the bone, being ‘done to rags.’ The whole appears as one homogenous mass, in which none of the ingredients are seen distinct; the object of this long being thus to incorporate them. Its consistency should be about that of milk and porridge.