Brunswick Stew
From The Chapel Hill cook book, 1935
Recipe is incomplete.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
8070Calories
705 gProtein
203 gCarbs
475 gFat
Full nutrition (33 nutrients)
Calories8070 kcal
Protein705 g
Carbohydrates203 g
Fiber31 g
Sugars21 g
Total Fat475 g
Saturated Fat143 g
Monounsaturated Fat193 g
Polyunsaturated Fat93 g
Cholesterol2785 mg
Sodium2841 mg
Potassium13122 mg
Calcium544 mg
Iron39 mg
Magnesium1040 mg
Phosphorus6662 mg
Zinc67 mg
Copper3.7 mg
Manganese2.7 mg
Vitamin D5.4 mcg
Vitamin C153 mg
Vitamin A1116 mcg
Vitamin E11 mg
Vitamin K60 mcg
Vitamin B616 mg
Vitamin B1221 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)6.3 mg
Niacin (B3)268 mg
Folate497 mcg
Choline1757 mg
Caffeine0 mg
Water3516 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.
BRUNSWICK STEW 1 qt. corn 6 lb. Chicken 8 large white potatoes 2 lb. veal
Cook this with the app: pantry check, scaling, and the assistant.