gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Okra or Gumbo Soup
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories1.5 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium6 mg
Potassium4.4 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.4 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 23. The excerpt below is the record exactly as published.
OKRA OR GUMBO SOUP.— The foundation for this should be stock, or broth made of a chicken, or, what is better even for any chicken soup, an old fowl. Carefully pluck, draw, singe and wash the fowl; cut it in pieces, cover with cold water, put on to boil up, skim, and then place the kettle where it will slowly cook. A little salt
Cook this with the app: pantry check, scaling, and the assistant.