Crab Gumbo
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
- one dozen large crabs
- one cup of butter
- two or three onions
- about a handful of chopped ham
- three quarts of cold water
- about two tablespoonfuls of file
Method
Wash crabs and prepare them.
Brown onions in butter with flour.
Add crabs and ham, fill pot with cold water.
Just before serving, sift in file and do not let it boil.
Serve with rice.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 6. The excerpt below is the record exactly as published.
Crab Gumbo. — Take one dozen large crabs, one cup of but- ter, and two or three onions. Wash the crabs, taking care to get them free from sand ; take off the feelers and gills and divide the crabs into quarters ; brown the onions in the butter with two tablespoonfuls of flour. Put in the crabs with about a handful of chopped ham. Fill up the pot with three quarts of cold water. Just before serving sift in about two tablespoonfuls of file
Cook this with the app: pantry check, scaling, and the assistant.