dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Qumbo
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
192Calories
9 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein9.4 g
Carbohydrates33 g
Fiber2.7 g
Sugars2.6 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol16 mg
Sodium38 mg
Potassium289 mg
Calcium75 mg
Iron2 mg
Magnesium44 mg
Phosphorus109 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate102 mcg
Choline22 mg
Caffeine0 mg
Water578 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 9. The excerpt below is the record exactly as published.
Qumbo. Put on a soup bone with 3 quarts of cold water, let it simmer for 3 hours. Add half of a fried chicken, 1 pint of orka, 1 teacup of rice, 1 Irish potato and 1 onion
Cook this with the app: pantry check, scaling, and the assistant.