Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-free
Gumbo, No. 2
From The Twin-city housewife, 1920
Serves 4
Serve with rice.
Presented as published in 1920. 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
227Calories
28 gProtein
14 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein28 g
Carbohydrates14 g
Fiber5.4 g
Sugars7.2 g
Total Fat7.1 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Cholesterol98 mg
Sodium590 mg
Potassium867 mg
Calcium233 mg
Iron1.9 mg
Magnesium110 mg
Phosphorus382 mg
Zinc5.1 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C48 mg
Vitamin A52 mcg
Vitamin E0.9 mg
Vitamin K69 mcg
Vitamin B60.6 mg
Vitamin B129.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.2 mg
Folate136 mcg
Choline47 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 4 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. 2 Take two or three crabs (a young chicken may be substituted if desired) and one-fourth pound raw ham, cut in pieces and fry brown in one tablespoon bacon grease. Add one medium sized onion cut fine and when slightly brown add two ripe tomatoes; let cook down, add about a pint of water and when it comes to a boil put in one quart of okra cut in thin round slices. Let cook about twenty minutes or until tender, adding water as necessary according to how thin it is desired. Season with salt and about half a pod hot pepper
Cook this with the app: pantry check, scaling, and the assistant.