Gumbo, No. 1

Ingredients

• a tablespoon or lard or butter
• a quart of okra
• one chicken
• a soup bone
• one onion
• one can of tomatoes
• one pod of red pepper
• three quarts of boiling water

Method

1. 1

   Make a paste with lard and flour, brown chicken, add okra, soup bone, onion, tomatoes, and red pepper.

2. 2

   Stir, add boiling water, and cook slowly for three hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 15. The excerpt below is the record exactly as published.

Gumbo, No. 1 Put into a kettle a tablespoon or lard or butter, add to it enough flour to make a thick paste and stir until brown. Dress and cut up as for frying one chicken, pound with a hammer to crack the bones. ‘Put it into a kettle and let brown, shaking ocasionally to keep it from burning. Next add a quart of okra which has been washed and cut into slices. Cook slowly for a few minutes, then add a soup bone, one onion, chopped fine, one can of tomatoes, one pod of red pepper cut very fine, salt, pepper, and celery seed to taste. Stir well; add three quarts of boiling water

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