Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-free
Gumbo
From The complete cook book, 1900
Serves 4
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
Method
Nutrition per serving
434Calories
19 gProtein
77 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein19 g
Carbohydrates77 g
Fiber5.2 g
Sugars0.9 g
Total Fat5.4 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.5 g
Cholesterol43 mg
Sodium1672 mg
Potassium357 mg
Calcium342 mg
Iron35 mg
Magnesium46 mg
Phosphorus210 mg
Zinc26 mg
Copper1.8 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A8.1 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B125.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate134 mcg
Choline83 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 10. The excerpt below is the record exactly as published.
a large slice of ham ; a quarter of a pound will be The Complete Cook Book. 29 abont right for this gumbo. Pour on to the chicken, ham and okra, half a gallon of boiling water, and let it boil down to three pints. Ten minutes before serving pour into the boiling soup two dozen fine oysters with half a pint of their liquor
Cook this with the app: pantry check, scaling, and the assistant.