Gumbo

Ingredients

• a chicken
• two or three slices of middling
• a table-spoonful of lard
• two quarts of sliced okra
• an onion
• one gallon of boiling water
• one quart of tomatoes
• salt to your taste
• a pod of red pepper
• a good deal of corn cut off the cob

Method

1. 1

   Fry chicken and slices of middling in lard until brown.

2. 2

   In the same gravy, fry okra and onion.

3. 3

   Add boiling water, then tomatoes, corn, red pepper, and salt.

4. 4

   Simmer until vegetables are indistinguishable, then serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 40. The excerpt below is the record exactly as published.

Gumbo. Fry a chicken with two or three slices of middling (which must by no means be rusty) or a table-spoonful of lard, not donCj but only a little brown. In the same gravy fry two quarts of sliced okra until it is of a dark green color ; also fry an onion with the okra ; put gravy and all in as early after breakfast as you can, and add one gallon of boiling water; then set it in a place on the fire where it will cook slowly without boiling. As soon as you can get them ready add on« quart of tomatoes, after the juice is strained off, a good deal of corn cut off the cob, a pod of red pepper, and salt to your taste

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