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 –