Cajun/Creoledinner
Okra or Gumbo Soup
From The universal cookery book, 1887
Presented as published in 1887. 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
663Calories
67 gProtein
14 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein67 g
Carbohydrates14 g
Fiber0 g
Sugars3.1 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat8.3 g
Cholesterol341 mg
Sodium997 mg
Potassium1206 mg
Calcium313 mg
Iron25 mg
Magnesium129 mg
Phosphorus801 mg
Zinc198 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C2.7 mg
Vitamin A134 mcg
Vitamin E4.8 mg
Vitamin K7.5 mcg
Vitamin B60.9 mg
Vitamin B1244 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate46 mcg
Choline449 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 6. The excerpt below is the record exactly as published.
Okra or Gumbo Soup. Boil a chicken and a slice of ham in sufficient water to make a tureen of soup. When the fowl is thoroughly done, take it with the ham from the CELERY SOUP. 9 broth. Flavor the soup with onions, pepper, salt, and sweet herbs ; make a paste with eggs and flour, roll it as thin as wafers, dry a little, then roll it as tightly as possible, and slice in thin shreds ; put in the soup a teacupful of this, a teacupful of chopped okra, and a pint of oysters
Cook this with the app: pantry check, scaling, and the assistant.