Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-free
Gumbo File
From How we cook in Tennessee .., 1906
Serves 3
Serve with rice.
Presented as published in 1906. 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
533Calories
34 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein34 g
Carbohydrates43 g
Fiber15 g
Sugars4.5 g
Total Fat28 g
Saturated Fat9.4 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol140 mg
Sodium1080 mg
Potassium1034 mg
Calcium305 mg
Iron17 mg
Magnesium155 mg
Phosphorus466 mg
Zinc81 mg
Copper6.7 mg
Manganese5.9 mg
Vitamin D0.4 mcg
Vitamin C18 mg
Vitamin A401 mcg
Vitamin E5.2 mg
Vitamin K22 mcg
Vitamin B60.7 mg
Vitamin B1218 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate64 mcg
Choline201 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 7. The excerpt below is the record exactly as published.
Gumbo File. — (Mrs. Jefferson Davis' Receipt.) — One old chicken cut into joints and bits; the bones broken, the head and legs omitted; one dozen large oysters with their liquor; three slices of unboiled ham; half an onion cut into slices; a bunch of sweet herbs tied in muslin, a carrot sliced small, four cloves, half-dozen allspice, three pinches of mace, a pinch of nutmeg, two-thirds teaspoon salt (more if the ham has been boiled), a pinch of cayenne pepper, a little more white pepper, one tablespoon of file
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