Cajun/Creoledinner
Okra Gumbo
From Southern Recipes, 1913
Fresh corn is a good addition.
Presented as published in 1913. 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
1805Calories
54 gProtein
361 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories1805 kcal
Protein54 g
Carbohydrates361 g
Fiber53 g
Sugars33 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat8 g
Polyunsaturated Fat5.7 g
Cholesterol13 mg
Sodium4373 mg
Potassium2239 mg
Calcium2197 mg
Iron131 mg
Magnesium574 mg
Phosphorus675 mg
Zinc7.2 mg
Copper1.1 mg
Manganese4.7 mg
Vitamin D0.3 mcg
Vitamin C209 mg
Vitamin A179 mcg
Vitamin E3.7 mg
Vitamin K512 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)3.3 mg
Niacin (B3)43 mg
Folate1100 mcg
Choline167 mg
Caffeine0 mg
Water2722 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 2. The excerpt below is the record exactly as published.
OKRA GUMBO Make roux of lard, flour and onion, as for gumbo file, also cook chicken in this, then add two quarts of okra cut up fine. Cover pot and let it simmer a little while, then pour in about two quarts of boiling water if needed. Season with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.