Recipe: Okra

This grows in the shape of pods, and is of a gelatinous character, much used for SOUP, and is also pickled; it may be boiled as follows: Put the young and tender pods of long white okra in salted boiling water in granite, porcelain or a tin-lined Saucepan—as contact with Iron will discolor it; boil fifteen minutes; remove the stems, and serve with butter, pepper, salt and vinegar if preferred.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)