Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Okra | 1 cup (100g) | 33 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts of water
- one cup of peeled
- one quart sliced okra
- one quart of asjtaragus in inch lengths
- one quart of water until tender
- one pint of milk
- one tablespoonful of tiour rubbed together
- a small piece of red pepper
- a bunch of soup vegetai
- one grown chicken
- two quarts
- one half
- one tablespoontul of butter
- 10 exchange cook book
- pepper
- cayenne
- salt
Directions
For chicken gumbo take one grown chicken, boil it in two quarts of water; add one cup of peeled and chopped
Exchange Cook Book.
tomatoes, one quart sliced okra, either green or canned (I have never found any dried that I could use), a small piece of red pepper, or a little Cayenne pepper, salt to taste; boil one hour. Shrimp, crab and oyster gumbo are made the same, except instead of the chicken use stock two quarts, and add a can of either shrimps, crabs or oysters, about five minutes before serving. Gumbo is always served with a dish of rice. The rice is washed several times, then add just enough cold water to prevent burning, cover and cook over a rather slow fire, when nearly done uncover, and allow the steam to escape. 'J'he rice will be very white and each grain whole. In serving the gumbo, first })ut a tablespoontul of rice in each soup plate, and then till with gumbo.
For every pound of lean beef allow one })int of cohl water, let it simmer slowly for four hours, when it shouhl be re- duced one half, strain and put away to cool; remove every particle of grease, season with salt and a little red pepper, carefully pour otf the )>ouillon, leaving the sediment in the bottom of the bowl; serve either cold or hot as desired. This bouillon is especially for the sick. For other bouillon })ut a bunch of soup vegetai)les in the water with the meat, other- wise the same.
ASPARAGUS SOUR
Cut one quart of asjtaragus in inch lengths, boil in one quart of water until tender, rub through a collander and return to the water in which it was boiled. Heat one pint of milk and pour it over one tablespoontul of butter and one tablespoonful of tiour rubbed together, let it boil up, then add it to the asparagus, season with salt and pepper; when boiling hot pour over toasted bread cut into dice. Serve at once.
10 Exchange Cook Book.