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French Gumbo Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 5
Presented as published in 1907. 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
18 gProtein
85 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein18 g
Carbohydrates85 g
Fiber12 g
Sugars5.5 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol32 mg
Sodium967 mg
Potassium756 mg
Calcium399 mg
Iron28 mg
Magnesium111 mg
Phosphorus218 mg
Zinc1.7 mg
Copper0.3 mg
Manganese2.9 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A48 mcg
Vitamin E0.6 mg
Vitamin K51 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate172 mcg
Choline52 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 4. The excerpt below is the record exactly as published.
FRENCH GUMBO SOUP. Miss E. P. Phelps. Three slices of bacon, three onions, one young, tender chicken, one quart tender okra pods, three green peppers. Fry the bacon to a light brown, slice onions and fry in bacon fat. Cut chicken in small pieces and fry with bacon and onions to a light brown. Add the peppers cut fine and the okra cut in small pieces. Pour over the whole two quarts of boiling water
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