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/Creoledinnerdairy-freenut-free
Okra Gumbo
From How we cook in Tennessee .., 1906
Serves 7
Fry in a porcelain or tin-lined vessel to avoid discoloration.
A modern interpretation · AI-generated from the original record
Ingredients
- one chicken
- one onion
- one quart of okra
- three quarts of boiling water
- one pint of prepared tomatoes
- pepper and salt to taste
Method
Cut up chicken, sprinkle with flour, and fry until brown.
Add onion and okra, fry together.
Pour on boiling water and tomatoes, boil for three hours, and serve with rice.
Nutrition per serving
420Calories
14 gProtein
77 gCarbs
7 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 6. The excerpt below is the record exactly as published.
Okra Gumbo. — Cut up one chicken, sprinkle with flour, and HOW WE COOK IN TENNESSEE. 13 fry till brown; then add one onion and one quart of okra, both chopped fine, and fry with the chicken. Pour on three quarts of boiling water, and one pint of prepared tomatoes, and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.