Oumbo

Ingredients

• One large chicken
• 4 quarts of boiling water
• 2 quart cans of Dunbar's okra
• 4 ears of corn
• 1 ear cut from the cob
• 1 pod of red pepper
• 1 onion
• salt to taste
• pepper to taste

Method

1. 1

   Cut up chicken, put in salted water for 1 hour, and fry a chestnut brown; also fry the onion.

2. 2

   Add this to gumbo with the corn, okra and pepper.

3. 3

   Cook 4 hours.

4. 4

   Serve with rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 5. The excerpt below is the record exactly as published.

Oumbo. One large chicken, 4 quarts of boiling water, 2 quart cans of Dunbar's okra, 4 ears of corn, 1 ear cut from the cob, 1 pod of red pepper, 1 onion, salt to taste. Cut up chicken, put in salted water for 1 hour, and fry a chestnut brown; also fry the onion. Add this to gumbo with the corn, okra and pepper. Cook 4 hours. Serve with rice. Vegetable Soup. Take soup bone and crush, put in kettle with 1 gallon of cold water, cook 4 hours. Two hours before the soup is done add 1 quart of peeled tomatoes and a half hour before serving add half a pint of sliced Irish potatoes and a half pint of tender corn. Then serve. Beef Puree. One pint of good beef broth. Boil in it 1 tablespoon of scalded sago, until soft and partially dissolved. Add the yolk of 1 egg mixed 12 KENTUCKY RECEIPT BOOK. with a little broth. Heat for 3 minutes, then stir in 2 ounces of tender raw beef reduced to a pulp and free from fat. Nice for the invalid or old persons. Oxtail Soup. Wash and cut up 2 oxtails, separating them at the joints. Select about half of the nicest joints to brown in hot fat before cooking. Cover with water and simmer until tender. Remove the brown joints and boil the rest to pieces. Strain, cool and take out fat. Re- heat this stock, adding 1 quart of strong brown stock, more pepper and salt if needed, and the reserved joints. Serve very hot, with wafers. White Soup. One large knuckle of veal thoroughly cracked, 3 quarts of cold water, 1 tablespoon salt. As it boils skim well and add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 white stalks of celery. Boil slowly for 6 hours, then strain through a wet cloth into a stone jar, and when cold remove all fat. Take a very small head of firm white cabbage, shred it fine and put in a pan in which 1 tablespoon of butter is bubbling ; covering closely for a few min- utes. Then add 1 pint of water, 1 teaspoonful of salt, 1 half tea- spoon of white pepper, and stew half an hour. Put mixture through a puree sieve. Bring the white broth to boiling point, in the mean- time making a thickening of 2 tablespoons of flour and 1 tablespoon butter. Stir until smooth, but not brown. Add boiling soup slowly and stir constantly until creamy. Then pour into the soup and add the puree of cabbage and ^'2 coffee cup of cream. Potato Soup. Nine good size potatoes, % an onion, 1 tablespoon chopped parsley, 2 quarts of good stock, salt and pepper to taste

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