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French Gumbo
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
449Calories
16 gProtein
87 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein16 g
Carbohydrates87 g
Fiber11 g
Sugars6.2 g
Total Fat6 g
Saturated Fat1.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.7 g
Cholesterol16 mg
Sodium1103 mg
Potassium492 mg
Calcium490 mg
Iron33 mg
Magnesium119 mg
Phosphorus174 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A42 mcg
Vitamin E0.8 mg
Vitamin K96 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate239 mcg
Choline46 mg
Caffeine0 mg
Water620 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 45. The excerpt below is the record exactly as published.
FRENCH GUMBO. Fry one nice chicken. While this is frying slice three quarts of okra with a little green pepper (or red, if no green is to be had). Salt and flour as you would the chicken. When chicken is brown, take out and throw okra into the same lard; fry until brown. Have ready one gallon of boiling water
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