Recipes > Soup > Ochra Soup

Ochra Soup


  • 2 double handsful of young ochra
  • 2 onions chopped fine
  • pepper
  • salt
  • 1 handful of Lima beans
  • 3 young cimlins cleaned and cut in small pieces
  • 1 fowl, or knuckle of veal
  • bit of bacon or pork that has been boiled
  • 6 tomatos, with the skin taken off
  • 1 spoonful of butter
  • 1 spoonful of flour


Get the young ochra, wash and slice it thin, add the onions, put it into a gallon of water at a very early hour in an earthen pipkin, or very nice iron pot; it must be kept steadily simmering, but not boiling: put in pepper and salt. At 12 o'clock, put in the Lima beans; at half-past one o'clock, add the cimlins, fowl, bacon or pork, and tomatos; when nearly done, thicken with the butter, mixed with the flour. Have rice boiled to eat with it.


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The Virginia Housewife (1860).

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