Okra or Gumbo Soup

Ingredients

• Out of two chickens
• two slices of lean ham
• two onions
• a pint and a half of gumbo
• one-half can strained tomatoes
• a cupful of boiled rice
• three eggs
• two ounces butter
• six ounces soaked bread

Method

1. 1

   Make stock by frying the chickens in butter, then cooking for about three hours.

2. 2

   Soak the gumbo in cold water, cut it up, and add to the strained stock along with tomatoes and rice.

3. 3

   For fricadelles, mix chopped cooked chicken with eggs, butter, soaked bread, fry, and serve with soup.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 8. The excerpt below is the record exactly as published.

OKRA OR GUMBO SOUP. CREOLE RECEIPT. Out of two chickens, two slices of lean ham, two onions, make about three quarts stock, frying the [30] chickens in a little butter first, then cooking about three hours. Soak in cold water a pint and a half of gumbo, cut them up and add to soup stock when strained; also one-half can strained tomatoes, a cupful of boiled rice, season. Of the cooked chicken make fricadelles by adding to the chopped meat three eggs, two ounces butter, six ounces soaked bread

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