Cajun/Creoledinnerdairy-freenut-freeegg-freesoy-freefish-free
New Orleans Crab Gumbo
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
44Calories
2 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.6 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars1.2 g
Total Fat2.6 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Cholesterol4.8 mg
Sodium1694 mg
Potassium67 mg
Calcium12 mg
Iron0.3 mg
Magnesium5.9 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C4.7 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.4 mcg
Choline7.3 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 11. The excerpt below is the record exactly as published.
NEW ORLEANS CRAB GUMBO— VERY PINE. Into a soup pot put one tablespoonful of lard, and when hot fry until tender one onion sliced thin. Stir into it one large tablespoonful of flour until smooth, then add one teaspoonful of chili pepper, a slice of ham! The Complete Cook Book. 31 your crabs cut in pieces, a can of okra and a quart of stock. Season with thyme, bay leaves, red and black pepper, and salt to taste
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