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Oumbo
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
147Calories
9 gProtein
17 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein9.5 g
Carbohydrates17 g
Fiber4.9 g
Sugars8.2 g
Total Fat5.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol21 mg
Sodium41 mg
Potassium514 mg
Calcium109 mg
Iron1.1 mg
Magnesium68 mg
Phosphorus131 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C31 mg
Vitamin A61 mcg
Vitamin E0.8 mg
Vitamin K50 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate72 mcg
Choline33 mg
Caffeine0 mg
Water559 g
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.