Cajun/Creoledinner
Gumbo
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
- Cut up one fat chicken
- roll it in salt
- pepper
- and flour
- Put into a soup pot three quarts of boiling water
- one slice of ham
- and a thin slice of breakfast bacon
- one generous quart of fresh green okra
- one-fourth pint of green corn
- one quart can of tomatoes
- Seasons with red pepper
- and salt
- and thicken with a tablespoonful of flour
- wet in a little cold milk
Method
Fry chicken, then add to boiling water.
Fry ham and bacon, add to soup.
Fry okra and corn, add to soup with tomatoes.
Boil for 2-3 hours, season, and thicken with flour mixed in milk.
Serve with boiled rice.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 8. The excerpt below is the record exactly as published.
GUMBO. Cut up one fat chicken, roll it in salt, pepper and flour, and fry it a nice light brown, using lard as if for £ricassee. Put into a soup pot three quarts of boiling water j and add the chicken when done; in the same lard where your fried your chicken, fry one slice of 24 The Complete Cook Book» ham and a thin slice of breakfast bacon, and add to the soup. Now fry one generous quart of fresh green okra sliced and sprinkled with a little flour, and one-fourth pint of green corn. Then add to the soup with one quart can of tomatoes. Boil from two to three hours. Seasons with red pepper and salt, and thicken with a tablespoonful of flour, wet in a little cold milk
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