Brunswick Stew

Name: Brunswick Stew
Ingredients: 1 chicken (3 or 4 lbs.); 2 lbs. fresh pork; 2 qts. tomatoes; 1 scant tbsp. sugar; 2 tbsp. tomato catsup; 1 small onion, chopped; Salt, cayenne and black pepper

From The Williamston cook book, 1950

Barbecue may be substituted for pork if desired.

Presented as published in 1950. 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

2123Calories

197 gProtein

126 gCarbs

94 gFat

Full nutrition (34 nutrients)

Calories2123 kcal

Protein197 g

Carbohydrates126 g

Fiber18 g

Sugars89 g

Total Fat94 g

Saturated Fat29 g

Monounsaturated Fat35 g

Polyunsaturated Fat11 g

Omega-30.4 g

Cholesterol590 mg

Sodium2732 mg

Potassium6848 mg

Calcium335 mg

Iron11 mg

Magnesium386 mg

Phosphorus2252 mg

Zinc21 mg

Copper1.6 mg

Manganese1.8 mg

Vitamin D4.5 mcg

Vitamin C185 mg

Vitamin A581 mcg

Vitamin E11 mg

Vitamin K102 mcg

Vitamin B67.2 mg

Vitamin B125.8 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)2.8 mg

Niacin (B3)60 mg

Folate238 mcg

Choline579 mg

Caffeine0 mg

Water2051 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 40. The excerpt below is the record exactly as published.

BRUNSWICK STEW 1 chicken (3 or 4 lbs.) 1 scant tbsp. sugar 2 lbs. fresh pork 2 tbsp. tomato catsup 2 qts. tomatoes 1 small onion, chopped

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