Brunswick Stew

Ingredients

• one chicken
• several slices of bacon
• half gallon of water
• six large ripe tomatoes
• one-half pint butterbeans
• six ears of corn cut from cob
• season with salt, pepper and butter

Method

1. 1

   Stew chicken with bacon in water until bones can be removed.

2. 2

   Cook tomatoes, butterbeans, and corn separately.

3. 3

   Add to chicken pieces, season, and cook until thick enough to eat with a fork, which may take about four hours.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 6. The excerpt below is the record exactly as published.

Brunswick Stew.—Stew one chicken, with several slices of bacon, in half gallon of water until bones can be removed. Cook in sep- arate saucepan six large ripe tomatoes, one-half pint butterbeans, and six ears of corn cut from cob; add to cu pieces of chicken from which bones have been removed; season with salt, pepper and but- te

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