Fry out the fat of a slice of bacon or fat ham, drain it off, and in it fry the slices of a large onion brown; scald, peel and cut up two quarts fresh tomatoes, when in season (use canned tomatoes otherwise), and cut thin one quart okra; put them, together with a little chopped parsley, in a stew-kettle with about three quarts of hot BROTH of any kind; cook slowly for three hours, season with salt and pepper. Serve hot.
In CHICKEN BROTH the same quantity of okra pods, used for thickening instead of tomatoes, forms a CHICKEN gumbo SOUP.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)