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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dripping | 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
- 3 pints of boiling water
- 1 pint of sliced
- 1 pint of sliced ochra
- one pint of claret
- 1/2 teaspoon of cloves
- a tablespoon of dripping
- a slice of salt pork
- a pound of lean beef cut in small pieces
- a wineglass of madeira
- a teaspoon of allspice
- a piece of butter
- 1 sliced onion
- 1 1/2 gal
- pepper
- salt
Directions
MRS. EUGENE PALMER, NEW ORLEANS.
_Contributed by Mrs. Robert Lindsay Pollard, Austin, Tex._
Fry slowly together 1 sliced onion and a tablespoon of dripping or a slice of salt pork. Add a pound of lean beef cut in small pieces and stew quickly. Dredge a heaping tablespoon of flour and cook until brown. Add 3 pints of boiling water, 1 pint of sliced and peeled tomatoes and 1 pint of sliced ochra. Cover and simmer for 1½ hours, adding pepper and salt to taste. Chicken may be used instead of beef, or crabs, or shrimp. In the latter case these should be previously boiled and the meat picked out and added last. A little chopped ham is always an improvement. Serve with boiled rice. The gumbo should be very thick when served.
CALF’S HEAD SOUP.
MRS. THOMAS PRATHER, LOUISVILLE, KY. (1810).
_Contributed by her great-grandniece, Mrs. Alice C. Slaughter, through Miss Alice W. Richardson, Louisville, Ky._
Put the calf’s head in 1½ gal. of water, let it boil until the meat drops from the bones, then take it out and chop very fine. Take out the brains and mix with them one pint of claret, a wineglass of madeira and teaspoon of salt. With the chopped meat put an onion chopped, handful of parsley, a teaspoon of allspice, ½ teaspoon of cloves, one of black pepper, little sage and thyme and teacup of walnut catsup. Work a little browned flour into a piece of butter, and add just before you take off the soup.