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Gumbo Soup
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
692Calories
46 gProtein
29 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories692 kcal
Protein46 g
Carbohydrates29 g
Fiber6.4 g
Sugars11 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat19 g
Polyunsaturated Fat8.5 g
Cholesterol862 mg
Sodium164 mg
Potassium916 mg
Calcium184 mg
Iron4.5 mg
Magnesium72 mg
Phosphorus594 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C77 mg
Vitamin A357 mcg
Vitamin E2.8 mg
Vitamin K13 mcg
Vitamin B61.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate164 mcg
Choline679 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 514. The excerpt below is the record exactly as published.
GUMBO SOUP. Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee a chicken in ham gravy ; then take yolks of four eggs, a little vinegar, the juice of one lemon and season to taste
Cook this with the app: pantry check, scaling, and the assistant.