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Brunswick Stew

Name: Brunswick Stew
Yield: 8 servings
Cuisine: Southern
Ingredients: Take one chicken or two squirrels; put over the fire, with one-half gallon of water; Add one-half dozen large tomatoes chopped fine; one pint of butter beans; corn cut from one-half dozen ears; four good-sized Irish potatoes, sliced

From The Twin-city housewife, 1920

Serves 8

Serve hot.

Presented as published in 1920. 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

320Calories

17 gProtein

62 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories320 kcal

Protein17 g

Carbohydrates62 g

Fiber16 g

Sugars13 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium209 mg

Potassium1630 mg

Calcium94 mg

Iron9.1 mg

Magnesium175 mg

Phosphorus326 mg

Zinc2.4 mg

Copper1.2 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A39 mcg

Vitamin E0.9 mg

Vitamin K11 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate234 mcg

Choline58 mg

Caffeine0 mg

Water448 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 27. The excerpt below is the record exactly as published.

Brunswick Stew Take one chicken or two squirrels, cut up and put over the fire, with one-half gallon of water. Let stew until the bones can be re- moved. Add one-half dozen large tomatoes chopped fine, one pint of butter beans, corn cut from one-half dozen ears and four good-sized Irish potatoes, sliced

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