Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- half gallons of water
- one pint of claret
- a piece of butter size of an egg
- a gallon of water
- a pint of young okra sliced
- a quart of ripe tomatoes
- one tea-spoonful of salt
- one glass of madeira wine
- one tea-spoonful of cloves
- six potatoes cut up fine
- two onions chopped fine
- salt
- pepper
Directions
Put the head into one and a half gallons of water ; let it boil till the meat drops from the bones ; take out and chop very fine ; take out the brains and mix with them one pint of claret or port wine, one tea-spoonful of salt, and one glass of Madeira wine ; mix with chopped meat an onion minced fine, handful of parsley, one tea-spoonful of cloves, one of allspice, one of black pepper, a little sage and thyme, a piece of butter size of an egg, with a little flour worked in, and put in the soup. CHICKEN GUMBO.
Fry a chicken a light brown ; have a pot with a gallon of water ; add to it a pint of young okra sliced, a quart of ripe tomatoes, two or three 'spoonfuls of fried corn, six potatoes cut up fine, two onions chopped fine. After the chicken is fried, pour hot water on it, and boil until it falls from the bones. Pour the boiling liquor into the pot with the vege- tables, remove ' the chicken from the bones, chop fine and add. Season with salt and pepper to taste. Have a kettlo of boiling water to add as it boils down. Thicken as for any soup. Just before serving, add a table-spoonful of butter. — Mrs. J. B. HoUiday.