Gumbo

Ingredients

• two pounds of lean soup beef
• one-half a chicken that has been jointed
• a small ham bone, or a good-sized slice of lean bacon
• a slice of green pepper
• a square inch of onion
• three quarts of water
• three pints of okra
• a large potato
• a full quart of tomatoes
• two large ears of corn
• a teaspoonful of Worcestershire sauce
• a teaspoonful of sugar

Method

1. 1

   Boil beef, chicken, ham bone, green pepper, and onion in water for two hours.

2. 2

   Add okra and potato, simmer for another hour.

3. 3

   Then add tomatoes and corn, season, and serve with dry boiled rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 20. The excerpt below is the record exactly as published.

Gumbo. — This takes four hours to make. Put into a kettle two pounds of lean soup beef, one-half a chicken that has been jointed, a small ham bone, or a good-sized slice of lean bacon, a slice of green pepper and a square inch of onion. Add three quarts of water and boil or simmer gently, skimming often for two hours. At the end of this time add three pints of okra that has first been cut in slices and fried lightly in a very small amount of butter, also a large potato cut in pieces, which gradually breaks and thickens the soup. An hour later, after frequent skimmings, add a full quart of tomatoes and the corn cut from two large ears, also BO THE RURAL COOK BOOK. the cdbi, and boil gently for another hour. Then remove the corncobs and what is left of the beef, and the chicken bones, leaving the chicken meat in the stew ; season with salt, cayenne pepper, a teaspoonftil of Worcestershire sauce and a teaspoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.