Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra Gumbo Soup
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
79Calories
6 gProtein
4 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein5.7 g
Carbohydrates4 g
Fiber0.3 g
Sugars0.1 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.9 g
Cholesterol21 mg
Sodium44 mg
Potassium91 mg
Calcium35 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate16 mcg
Choline18 mg
Caffeine0 mg
Water814 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 24. The excerpt below is the record exactly as published.
OKBA GUMBO SOUP. Mrs, C, M, Gould, Bayside, L. I. Cut up one chicken, wash, dry and flour it thor- oughly, salt and pepper, heat a lump of lard the size of an egg in a frying pan, and fry chicken very brown. Put chicken in the soup kettle witii five quarts of water, add one onion cut up fine, and let it boil two hours. Add two dozen okra pods and some rice
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