Cajun/Creoledinner
Gumbo
From National viands à la mode, 1895
Can be made meagre or with veal stock.
Presented as published in 1895. 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
353Calories
43 gProtein
46 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein43 g
Carbohydrates46 g
Fiber7.2 g
Sugars26 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3777 mg
Potassium4914 mg
Calcium211 mg
Iron6.7 mg
Magnesium198 mg
Phosphorus730 mg
Zinc4.2 mg
Copper1.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A250 mcg
Vitamin E3.4 mg
Vitamin K49 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.8 mg
Niacin (B3)20 mg
Folate127 mcg
Choline131 mg
Caffeine0 mg
Water2378 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.
Gumbo Take two quarts of veal stock and put into it one quart of ochras and one of tomatoes ; add a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.