Gumbo Soup As Made in New Orleans in 1850
(Transcribed from The Democrat, Huntsville, Alabama Sept 12, 1850)
Take a fowl of good size, cut it up, season it with salt and pepper and dredge it with flour. Put into the soup kettle 1 tablespoonful of lard, 1 of butter, 1 onion chopped fine. Next fry the fowl till well browned, must simmer for 2 hours.
Then put in 30 oysters, a handful of chopped okra, a very little thyme, and let it simmer half an hour more. Just before serving up, add a half tablespoon of feelee powder. (Feelee powder is the powdered leaves of sassafras) Soups must simmer not boil.
If made a day before and the grease skimmed off when cool, this soup may be taken with impunity by dyspeptics. (VICTOR Pendleton, July 30, 1850)
For more fun old-fashioned cooking tips and old recipes, check out VINEGAR OF THE FOUR THIEVES: Recipes & curious tips from the past –
Vinegar of the Four Thieves: Recipes & Curious Tips from the Past (Paperback)Donna R Causey
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About Donna R Causey
Donna R. Causey, resident of Alabama, was a teacher in the public school system for twenty years. When she retired, Donna found time to focus on her lifetime passion for historical writing. She developed the websites www.alabamapioneers and www.daysgoneby.me All her books can be purchased at Amazon.com and Barnes & Noble. She has authored numerous genealogy books. RIBBON OF LOVE: A Novel Of Colonial America (TAPESTRY OF LOVE) is her first novel in the Tapestry of Love about her family where she uses actual characters, facts, dates and places to create a story about life as it might have happened in colonial Virginia. Faith and Courage: Tapestry of Love (Volume 2) is the second book and the third FreeHearts: A Novel of Colonial America (Book 3 in the Tapestry of Love Series) Discordance: The Cottinghams (Volume 1) is the continuation of the story. . For a complete list of books, visit Donna R Causey
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That sounds like terrible gumbo.
Agreed!
I saw it done like this, even using a wood stove on one of the “Cajun Gardner” videos on U Tube. I’ll stick to my recipe, thanks.
OMG! Yuck! Okra and oysters in the same dish.
Sounds like a cross between a chicken stew and a gumbo. Yuck!