Brunswick Stew

Ingredients

• about two pounds of meat, aside from the bones
• a pint of Lima beans
• one quart of pared and sliced potatoes
• half a pint each of turnips
• half a pint each of carrots
• one pint of tomatoes
• one parsnip
• two quarts of fine-shred cabbage
• two quarts of water
• two table-spoonfuls of flour
• two of butter
• two of salt
• a level teaspoonful of pepper

Method

1. 1

   Combine all uncooked vegetables and meat in a pot.

2. 2

   Cook until tender, adjusting seasoning as necessary.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 142. The excerpt below is the record exactly as published.

Brunswick Stew. This dish is a good medium for the use of the remains of a roast of mutton ; about two pounds of meat, aside from the bones, being required. The other articles needed are a pint of Lima beans, — or any kind of shelled beans will do; one quart of pared and sliced potatoes ; half a pint each of turnips and carrots, cut into dice ; one pint of tomatoes, cut fine ; one parsnip, cut fine ; two quarts of fine-shred cabbage, two quarts of water, two table-spoonfuls of flour, two of butter, two of salt, and a level teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.