Gumbo Soup

Ingredients

• the joints of a chicken
• six cups of water
• a tablespoonful of flour
• two cups of okra
• half a cup of sweet corn
• half a cup of tomatoes
• half a cup of string beans
• one tablespoonful of minced onion

Method

1. 1

   Separate the joints of a chicken, cut the breast and back in small pieces, and cook in clarified butter until brown.

2. 2

   Lift to a saucepan and add to the chicken six cups of water.

3. 3

   Add a tablespoonful of flour to the butter in the spider, mix well, pour in two cups of water, and let simmer until all the browning on the spider is mixed with the water, then strain into the saucepan containing the chicken.

4. 4

   Let simmer an hour, add two cups of okra, half a cup of sweet corn, half a cup of tomatoes, skinned and cut in small pieces, half a cup of string beans cut in dice and parboiled, and one tablespoonful of minced onion.

5. 5

   Simmer half an hour, season to taste, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 52. The excerpt below is the record exactly as published.

Gumbo Soup. — Separate the joints of a chicken, cut the breast and back in small pieces, and cook in clarified butter until brown. Lift to a sauce-pan and add to the chicken six cups of water. Add a tablespoonful of flour to the butter in the spider, mix well, pour in two cups of water, and let simmer until all the browning on the spider is mixed with the water, then strain into the sauce-pan containing the chicken. Let simmer an hour, add two cups of okra, half a cup of sweet corn, half a cup of tomatoes, skinned and cut in small pieces, half a cup of string beans cut in dice and parboiled, and one tablespoonful of minced onion

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