Vintage Eats Recipe:  1940 Chicken Gumbo

I chose this recipe as part of a one-hour, 10-recipe series I provided this past fall for Osher Lifelong Learning Institute (OLLI)/ Fresno CA.

OLLI is a national educational organization that provides opportunities for senior-aged people to continue learning. The variety of classes they offer varies from religion to politics, gardening, travel, history, and more.

In the past I’ve conducted talks on World War II, based on my books of interviews of World War II vets. It was always a joy to talk about those amazing people.

I’ve taken a back seat to talking about World War II, except for my book about women who served in the military. A decade of studying this war was enough, but I continue to promote the women’s efforts.

Today, I’m studying vintage recipes. The Fresno group allowed me to debut my program “Cooking Through the 20^th century.” It was great fun. We did it via zoom and I presented photos of each dish in process and completion, as well as recipes.

Chicken Gumbo is one of the 10 recipes I talked about—one from each decade– and shared the recipe for.

This recipe came from a big volume called The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director, Culinary Arts Institute (CAI). Published by Consolidated Book Publishers, Inc., Chicago 1940.

A note to introduce the recipe stated, “This is a noted Southern soup.”

As I’m in the Midwest, I don’t have much experience with gumbo. But after tweaking this recipe somewhat, I would definitely make it again. It was a handy recipe using ingredients in my pantry or freezer.

This is a nutritious, tasty, easy-to-make and economical dish. What’s not to like? It could be a good option for upcoming turkey leftovers, as well.

I really admire the work put into this cookbook. Notice the indentations made on the side for ease in finding sections like ‘Cakes’, ‘Desserts’, ‘Meats’, etc. Few vintage cookbooks in my collection have such an asset as this!

If you would be interested in teaching a course for OLLI, contact the Fresno group and submit an application. They will contact you if they think it would suit their purposes. Good luck!

Enjoy!

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1940 Chicken Gumbo

I made some changes to the original instructions. They follow in parentheses:

1 fowl –3-4 pounds, cut into pieces, deboned (2 skinless, boneless chicken breasts)

½ cup salt pork fat (equal amount extra-virgin olive oil)

1 large onion, chopped, about 1 cup

1 quart okra, fresh or canned, cut fine (eggplant, peeled and cut in chunks)

5 tomatoes (2 cups canned, diced tomatoes)

1 cup cream (equal amount 1% milk)

2 sprigs parsley (1 tablespoon dried parsley)

3 cups boiling water

½ teaspoon pepper

2 tablespoons salt

1 cup boiled rice

(I added 2 cups fresh green beans, blanched)

*Cayenne pepper (1/4 teaspoon) may be used instead of white or black pepper, if desired.

Sauté chicken in salt pork fat until brown.

Place pieces in saucepan, keeping them warm by covering with pan lid.

Place onion in skillet and sauté slowly 10 minutes.

Add okra, sliced tomatoes, beans, and parsley sprigs. Sauté 30 minutes on low heat.

Place ingredients in saucepan with chicken.

Add boiling water, pepper, and salt.

Simmer 2-4 hours or until chicken is very tender – (I cooked it on the stove in a large saucepan on low heat for 45 minutes; the results were fine.)

Add boiled rice and cream. If more seasoning is needed, add. If necessary, thin with boiling water.

Bring to boil and serve.

Yield: 10 1-cup servings