Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-free
Gumbo Filé
From The Landmarks club cook book, 1903
Serves 3
File is made from the very young leaves of the sassafras, dried and powdered.
Presented as published in 1903. 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
383Calories
39 gProtein
17 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories383 kcal
Protein39 g
Carbohydrates17 g
Fiber1.3 g
Sugars5.7 g
Total Fat17 g
Saturated Fat4.8 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat4.1 g
Cholesterol213 mg
Sodium688 mg
Potassium975 mg
Calcium259 mg
Iron19 mg
Magnesium96 mg
Phosphorus542 mg
Zinc159 mg
Copper12 mg
Manganese1.3 mg
Vitamin D0.3 mcg
Vitamin C10 mg
Vitamin A92 mcg
Vitamin E3.8 mg
Vitamin K8.3 mcg
Vitamin B60.5 mg
Vitamin B1235 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.9 mg
Folate48 mcg
Choline317 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.
GUMBO FILK. Joint a large chicken, a full grown ben is best. Place upon the stove a soup pot half filled with hot water. Fry the chicken a light brown and drop the pieces as done, into the soup pot. Cut up one onion, two slices of ham, one or two tomatos and some parsley, fry all together, and add to the chicken. Cook slowly for six hours. Remove some good pieces of breast, and place in the tureen, strain off the soup, add salt and cayenne pepper to taste. Plump a couple of dozen of oysters, by heat- ing them with a little butter and put them into the tureen also. Then stir into the gumbo enough file to thicken
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