Qumbo Fille
From Kentucky receipt book, 1903
Serves 8
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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 6. The excerpt below is the record exactly as published.
Qumbo Fille. Take 1 large chicken and fry in butter, with 1 onion chopped finely (prepare chicken day before needed). Pour into a covered dish with the gravy and set away until next day. Then to the chicken add 3 quarts of cold water and cook until done. Remove chicken from kettle; have 2 large spoons of gumbo fille powder; put in cup with cold water, stir until ropy; then add this to the soup and boil. Take 1 quart of large oysters, plump in their liquor, drain on a sieve; add them to gumbo, also the chicken. Have 1 pint of rice
Cook this with the app: pantry check, scaling, and the assistant.