Okra Gumbo - Creole Dish

Name: Okra Gumbo - Creole Dish
Ingredients: 1 Ib. of ham; 1 frying chicken; 1 large onion; 1 can of shrimps; 1 can of tomatoes; salt and pepper to taste; 4 cups of water

From The Federation cook book, 1910

Submitted by Mrs. M. Fouche, Pasadena.

Presented as published in 1910. 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

756Calories

105 gProtein

19 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories756 kcal

Protein105 g

Carbohydrates19 g

Fiber4 g

Sugars9.5 g

Total Fat26 g

Saturated Fat8.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.1 g

Cholesterol249 mg

Sodium6982 mg

Potassium2210 mg

Calcium113 mg

Iron4.4 mg

Magnesium122 mg

Phosphorus1144 mg

Zinc9.8 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D3.2 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E1.6 mg

Vitamin K10 mcg

Vitamin B62.7 mg

Vitamin B124 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)25 mg

Folate65 mcg

Choline401 mg

Caffeine0 mg

Water1510 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 10. The excerpt below is the record exactly as published.

Okra Gumbo — Creole Dish Wash okra and cut in bits. Use 1 Ib. of ham, 1 frying chicken, 1 large onion, 1 can of shrimps, 1 can of tomatoes, salt and pepper to taste. Fry ham, chicken, okra, shrimps, and onion together; cook 20 minutes. Add tomatoes and 4 cups of water

Cook this with the app: pantry check, scaling, and the assistant.