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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

  1. Must
  2. Salt
  3. 1 tin of okras
  4. Pepper
  5. Onions
  6. a pint of vinegar
  7. a pint of water
  8. a lb. of moist sugar
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Ingredients.
  2. — 1 tin of okras, salt and pepper.
  3. Method.
  4. — Turn the contents of the tin into a steel stewpan, make thoroughly hot, then drain, season with salt and pepper, and serve.
  5. Time.
  6. — To re-heat, about 10 minutes.
  7. Average Cost, is.
  8. Sufficient for s or 6 persons.
  9. Seasonable at any time.
  10. Directions given for preparing and cooking Spanish onions are equally applicable to other varieties less mild in character.
  11. When their stronger flavour is disliked, it may be partially removed by blanching them, and still more effectually by changing the water two or three times.
  12. 1543.
  13. — ONIONS, BURNT, FOR GRAVIES.
  14. Ingredients.
  15. — \ a 18.
  16. of onions coarsely-chopped, a lb.
  17. of moist sugar, \ a pint of water, f of a pint of vinegar.
  18. Method.
  19. — Place the onions and water in a steel stewpan, let them boil for 5 or 6 minutes, then add the sugar, and simmer gently until the preparation becomes nearly black.
  20. Have the vinegar ready boiling, pour it into the stewpan.
  21. stir until well mixed, then strain, and when cold, bottle for use.
  22. This browning must be used very sparinglyor it will impart a disagreeable taste.
  23. When colouring alone is required, it is safer to use caramel, recipes for which will be found under that name.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Spatula
  • Sieve
  • Colander