Southerndinnervegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brunswick Stew
From The Rural cook book, 1907
Serves 8
Paprika enhances the flavor.
Presented as published in 1907. 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
149Calories
7 gProtein
28 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein6.7 g
Carbohydrates28 g
Fiber6.2 g
Sugars11 g
Total Fat4.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol7.9 mg
Sodium126 mg
Potassium684 mg
Calcium48 mg
Iron1.6 mg
Magnesium69 mg
Phosphorus152 mg
Zinc1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A47 mcg
Vitamin E0.9 mg
Vitamin K22 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate63 mcg
Choline27 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 14. The excerpt below is the record exactly as published.
Brunswick Stew. — Stew a large fowl until the meat leaves the bone; remove skin, gristle and bones and chop the meat in coarse pieces. Return to the liquor; add a pint of corn scraped from the ears, a pint of young Lima beans, three cupfuls of tomato, a good-sized onion, minced fine, a pint of young okras, a small red pepper, minced, a little celery seed, two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.