Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken Gumbo Soup
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
258Calories
8 gProtein
55 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein7.5 g
Carbohydrates55 g
Fiber7.3 g
Sugars7.2 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1759 mg
Potassium518 mg
Calcium234 mg
Iron17 mg
Magnesium67 mg
Phosphorus116 mg
Zinc1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A50 mcg
Vitamin E0.8 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate119 mcg
Choline19 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 63. The excerpt below is the record exactly as published.
CHICKEN GUMBO SOUP Fry one chicken; remove the bones; chop fine; place in kettle, with two quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twenty- four pods of okra; corn, tomatoes and okra to be fried a light brown in the grease left from frying the chicken; then add to the kettle with water and chicken two tablespoonfuls of rice, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.