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Gumbo Soup with Stock
From The national course in home economics, 1917
Serves 1
Fraulein Hirsch
Presented as published in 1917. 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
528Calories
48 gProtein
53 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein48 g
Carbohydrates53 g
Fiber5.1 g
Sugars25 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol132 mg
Sodium7144 mg
Potassium1131 mg
Calcium104 mg
Iron5.9 mg
Magnesium74 mg
Phosphorus516 mg
Zinc11 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C22 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K4 mcg
Vitamin B61.5 mg
Vitamin B125.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate92 mcg
Choline141 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 51. The excerpt below is the record exactly as published.
GUMBO SOUP WITH STOCK. One shank of beef, crack the bone and put it in the pot, with just water enough to cover. A tablespoonful of salt, two onions chopped fine, and a little pepper. Let boil six hours; then take from fire, remove bone, and cut the beef finf;. Return the beef to the pot add a tablespoonful of sugar, two tablespoonfuls of flour browned and mixed in butter, and four eggs boiled hard
Cook this with the app: pantry check, scaling, and the assistant.