Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Oumbo
From Kentucky receipt book, 1903
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One chicken
- 4 tomatoes
- 2 ears of corn
- 2 quarts of water
- 1 quart okra
- 1 onion
- 2 tablespoons of flour
Method
Cut chicken and boil in salted water for 1 hour.
Fry chicken, then fry onion in the same fat.
Brown flour, add chicken and water, then okra, tomatoes, corn, and season.
Simmer for 4 hours and serve with rice.
Nutrition per serving
147Calories
9 gProtein
17 gCarbs
5 gFat
Estimated from matched ingredients across 6 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 chicken, 4 tomatoes, 2 ears of corn, 2 quarts of water, 1 quart okra, 1 onion. Cut up chicken and put in salted water 1 hour. Fry the chicken, then remove from the skillet and fry sliced onion with the fat of the chicken. Brown 2 tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.