Cajun/Creoledinner
Gumbo
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
1029Calories
62 gProtein
94 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1029 kcal
Protein62 g
Carbohydrates94 g
Fiber31 g
Sugars50 g
Total Fat51 g
Saturated Fat16 g
Monounsaturated Fat21 g
Polyunsaturated Fat9.8 g
Omega-30.1 g
Cholesterol167 mg
Sodium769 mg
Potassium3413 mg
Calcium792 mg
Iron6.1 mg
Magnesium421 mg
Phosphorus828 mg
Zinc7.4 mg
Copper1.5 mg
Manganese3.2 mg
Vitamin D0.6 mcg
Vitamin C222 mg
Vitamin A416 mcg
Vitamin E5.8 mg
Vitamin K307 mcg
Vitamin B63 mg
Vitamin B120.8 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)24 mg
Folate480 mcg
Choline253 mg
Caffeine0 mg
Water5479 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 4. The excerpt below is the record exactly as published.
GUMBO. BY MRS. JOHN G. CARLISLE!. (Wife of Representative from Kentucky and ex-Speaker.) I»NE large chicken, cut in pieces and fried ; put on in a gallon of water ; fry three onions, two slices of breakfast bacon, and add with the chicken. Let boil two and a half hours; cut small one quart okra ; stew one quart of tomatoes, season and add. Let boil one hour, add a little sugar and thicken with browned flour
Cook this with the app: pantry check, scaling, and the assistant.