Cajun/Creoledinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra Gumbo
From How we cook in Tennessee .., 1906
Serves 7
Fry in a porcelain or tin-lined vessel to avoid discoloration.
Presented as published in 1906. 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
420Calories
14 gProtein
77 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein14 g
Carbohydrates77 g
Fiber7.5 g
Sugars4 g
Total Fat7.1 g
Saturated Fat1.8 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.8 g
Cholesterol20 mg
Sodium1200 mg
Potassium371 mg
Calcium344 mg
Iron28 mg
Magnesium66 mg
Phosphorus144 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A31 mcg
Vitamin E0.6 mg
Vitamin K37 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate163 mcg
Choline40 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 6. The excerpt below is the record exactly as published.
Okra Gumbo. — Cut up one chicken, sprinkle with flour, and HOW WE COOK IN TENNESSEE. 13 fry till brown; then add one onion and one quart of okra, both chopped fine, and fry with the chicken. Pour on three quarts of boiling water, and one pint of prepared tomatoes, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.