Slumgullion
From Most for your money cookbook, 1938
This dish can be made with any available meat and vegetables.
Presented as published in 1938. 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
377Calories
13 gProtein
0 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein13 g
Carbohydrates0 g
Fiber0 g
Sugars0.3 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.5 g
Omega-30.2 g
Cholesterol63 mg
Sodium735 mg
Potassium198 mg
Calcium20 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus159 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate0 mcg
Choline46 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 55. The excerpt below is the record exactly as published.
SLUMGULLIONS, LOBSCOUSES, ETC. I05 chicken and curry soup, which is no better than a jungle Mulligan after a successful raid on a hen roost and a farmer's field. The addition of dumplings makes it equal to any dollar-a-plate stew at the Waldorf. Everything goes into it to make the savor irresistible, especially such sauces as the oil from a can of sardines and the liquid from bottles of pickles and olives. SLUMGULLION Jack London's recipe for slumgullion is both simple and appe- tizing: Fry half a dozen slices of bacon, add fragments of hardtack, then two cups of water and stir briskly over the fire. In a few min- utes mix in slices of canned corned beef and season well with pepper and salt
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