Gumbo Soup
From Council cook book, 1908
Presented as published in 1908. 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
588Calories
46 gProtein
48 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein46 g
Carbohydrates48 g
Fiber20 g
Sugars25 g
Total Fat27 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Cholesterol128 mg
Sodium169 mg
Potassium1689 mg
Calcium558 mg
Iron4 mg
Magnesium293 mg
Phosphorus527 mg
Zinc5.4 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D0.3 mcg
Vitamin C135 mg
Vitamin A210 mcg
Vitamin E2.9 mg
Vitamin K269 mcg
Vitamin B62.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate351 mcg
Choline174 mg
Caffeine0 mg
Water952 g
As published
This recipe was extracted from Council cook book (1908), page 6. The excerpt below is the record exactly as published.
Gumbo Soup. Cut up a chicken as for a fricassee and dredge with flour. Fry a sliced onion with a little salt, chipped beef in fat; remove onion and beef and brown the chicken in that fat. Brown also one quart okra. Place the chicken, onion and okra in a kettle, cover with boiling water, add one can of tomatoes. Simmer till the chicken is tender. Remove the larger bones, and all the fat. Add salt, cayenne, and a very little sugar
Cook this with the app: pantry check, scaling, and the assistant.