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Fried Gumbo
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
180Calories
14 gProtein
13 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein14 g
Carbohydrates13 g
Fiber4.5 g
Sugars6.8 g
Total Fat9 g
Saturated Fat2.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2 g
Cholesterol43 mg
Sodium55 mg
Potassium519 mg
Calcium110 mg
Iron1.1 mg
Magnesium65 mg
Phosphorus152 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C33 mg
Vitamin A73 mcg
Vitamin E0.9 mg
Vitamin K50 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate74 mcg
Choline52 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 158. The excerpt below is the record exactly as published.
FRIED GUMBO. Cut up two young chickens, and fry in skillet; when brown but “not scorched, put in a pot with one quart finely chopped okra, four large tomatoes, and two onions chopped fine; cover with boiling water, boil very slowly, and keep the kettle tightly closed; add | boiling water as it wastes, and simmer slowly three hours; season with salt, pepper, and a little butter and flour rubbed together
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