gluten-freedairy-freenut-free
Gumbo Soup
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
- a chicken (not too young)
- one half pound of bacon
- three quarts of water
- one onion
- a teacupful of boiled rice
- a half teacupful of okra
- a dozen oysters
Method
Fry bacon and chicken until brown, add water, onion, and herbs, boil for 3-4 hours.
Strain, add rice, okra, and oysters, boil for 30 minutes.
Nutrition per serving
205Calories
13 gProtein
4 gCarbs
15 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Gumbo Soup. Take a chicken (not too young) and one half pound of bacon. Chip the bacon in small slices and put in a smooth bottom iron kettle. Cut up the chicken, put in with the bacon and fry to a nice brown. Be careful not to scorch. When brown add three quarts of water, one onion cut fine and any sweet herb you like (if the latter is used put it in a small bag), boil slowly for three or four hours. Strain off the liquor, skim off the fat, cut the chicken and bacon in small pieces, put all back in the kettle together Soups and How to Make Them 5 with a teacupful of boiled rice and a half teacupful of okra, boil half an hour longer and just before serving add a dozen oysters
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