Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gumbo
From Atlanta women's club cook book, 1921
Serves 3
Recipe by Mrs. Wm. A. Davis.
Presented as published in 1921. 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
405Calories
5 gProtein
21 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein5 g
Carbohydrates21 g
Fiber7.4 g
Sugars12 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.1 g
Cholesterol33 mg
Sodium73 mg
Potassium840 mg
Calcium122 mg
Iron1.2 mg
Magnesium74 mg
Phosphorus114 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C118 mg
Vitamin A114 mcg
Vitamin E1.9 mg
Vitamin K65 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate97 mcg
Choline45 mg
Caffeine0 mg
Water412 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 85. The excerpt below is the record exactly as published.
GUMBO. 1 qt. tomatoes. 1/2 cup bacon fat. 2 green sweet peppers. 1 pt. okra. 1 large onion. Peel and cut up tomatoes, okra, onion and pepper. Fry in ba- con fat until brown. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.