Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Cajun/Creoledinnergluten-freenut-free
Gumbo
From How we cook in Tennessee .., 1906
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One quart tomatoes
- one chicken
- two pounds of beef
- one onion
- three-quarters of a pound of ham
- lump of butter
- one and one-half pints chopped okra
- two tablespoons rice
- salt and cayenne pepper to taste
Method
Cut the chicken in small pieces, roll in flour, and brown in butter.
Put it into a soup kettle with the ham, onion, and three pints of water.
Cook slowly for half an hour, then add okra, tomatoes, and rice.
Boil for one and a half hours.
Season to taste and serve.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 5. The excerpt below is the record exactly as published.
Gumbo. — One quart tomatoes, one chicken, or two pounds of beef, one onion, three-quarters of a pound of ham, lump of butter, one and one-half pints chopped okra, two tablespoons rice, salt and cayenne pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.