Southerndinner

Brunswick Stew

Name: Brunswick Stew
Cuisine: Southern
Ingredients: 1 3-lb. fryer; 2 Ibs. potatoes; 2 medium cans tomatoes; 2 small cans butter beans; 1 small can cream-style corn; 1 12-0z. can tomato juice; 1 stick margarine; % cup sugar; salt and pepper to taste; Worcestershire sauce to taste; Texas Pete sauce to taste

From Congressional cook book, 1900

Presented as published in 1900. 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

1223Calories

23 gProtein

291 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1223 kcal

Protein23 g

Carbohydrates291 g

Fiber24 g

Sugars123 g

Total Fat2.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium632 mg

Potassium4806 mg

Calcium150 mg

Iron8.8 mg

Magnesium264 mg

Phosphorus637 mg

Zinc3.8 mg

Copper1.2 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C300 mg

Vitamin A128 mcg

Vitamin E1.8 mg

Vitamin K40 mcg

Vitamin B63 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)13 mg

Folate241 mcg

Choline154 mg

Caffeine0 mg

Water1137 g

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 6. The excerpt below is the record exactly as published.

Brunswick Stew 1 3-lb. fryer 2 Ibs. potatoes 2 medium cans tomatoes 2 small cans butter beans 1 small can cream-style corn 1 12-0z. can tomato juice 1 stick margarine % cup sugar salt and pepper to taste Worcestershire sauce to taste Texas Pete sauce to taste

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