Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Gumbo Soup
From The new home cook book, 1896
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- half a peck of tomatoes
- half a peck of ochra
- thyme
- parsley
- an onion cut fine
- one chicken
- four eggs
- vinegar
- the juice of one lemon
Method
Stew tomatoes; add okra, thyme, parsley, and onion; fricassee chicken; mix yolks of eggs with vinegar and lemon juice; pour over chicken; add to tomatoes; boil for four to five hours.
As published
This recipe was extracted from The new home cook book (1896), page 28. The excerpt below is the record exactly as published.
GUMBO SOUP. Anonymous. Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee one chicken in ham gravy ; then take the yolk of four eggs,, a little vinegar, the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.