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French Oumbo
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
80Calories
7 gProtein
4 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein6.8 g
Carbohydrates3.9 g
Fiber2 g
Sugars1.9 g
Total Fat4.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol21 mg
Sodium37 mg
Potassium170 mg
Calcium74 mg
Iron0.5 mg
Magnesium38 mg
Phosphorus68 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C19 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate40 mcg
Choline24 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 11. The excerpt below is the record exactly as published.
French Oumbo. Take 1 good size chicken, and fry a nice brown, add to it 2 quarts of cold water, li^ pints of okra sliced thin, 1 slice of mid- dling, 1 pod of red pepper, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.