Cucumber and Gumbo Soup
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.
CUCUMBER AND GUMBO SOUP.— Pare and slice 6 cu- cumbers, chop 4 oz. of gumbo and 1 oz. of parsley into small pieces and stew them gently ^ of an hr., stirring occasionally. Pour in 2 qts. of boiling water; add 6 oz. of bread crumbs, 6 oz. of sweet jmilk, and let the whole stew 2 hrs. If the soup is too thin, dredge in a little flour, and boil 10 minutes longer. — Mrs. C. . J. Jeffries, Winnetka, 111. CREAM OF CUCUMBER S
Cook this with the app: pantry check, scaling, and the assistant.