Gumbo Soup

Ingredients

• Cut up in small pieces four squirrels
• and one chicken
• One quart of okra
• one large onion cut fine
• half dozen medium-sized Irish potatoes cut in cubes
• one carrot grated
• a small quantity of cabbage
• Season with pepper and salt
• a handful of green or dried sassafras buds

Method

1. 1

   Cook the squirrels and chicken until the flesh falls from the bones.

2. 2

   To each gallon of soup, add a handful of sassafras buds in a bag.

3. 3

   Add the okra, onion, potatoes, carrot, and cabbage.

4. 4

   Season with pepper and salt.

5. 5

   When done, take out the bag, squeeze it into the soup, add red pepper, and thicken with browned flour.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 45. The excerpt below is the record exactly as published.

GUMBO SOUP. Cut up in small pieces four squirrels and one chicken, cook until the flesh falls from the bones. To each gallon of soup add a handful of green or dried sassafras buds, put in a bag. One quart of okra, one large onion cut fine, half dozen medium-sized Irish potatoes cut in cubes, one carrot grated, and a small quantity of cabbage. Season with pepper and salt

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