Cajun/Creoledinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Gumbo
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
491Calories
26 gProtein
65 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein26 g
Carbohydrates65 g
Fiber4 g
Sugars7.7 g
Total Fat14 g
Saturated Fat3.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.8 g
Cholesterol64 mg
Sodium559 mg
Potassium851 mg
Calcium79 mg
Iron5.9 mg
Magnesium78 mg
Phosphorus264 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C24 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K9.4 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate135 mcg
Choline58 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 17. The excerpt below is the record exactly as published.
CHICKEN GUMBO. Cut up a young chicken, wash and season well, roll in flour, then fry in good dripping with a sliced onion to a light brown. Then add a cupful of strained tomatos, more seasoning of salt and paprika, and after it boils again add two dozen fine okra-pods
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