Southerndinner
Brunswick Stew
From Southern Recipes, 1913
Use canned vegetables in the last hour.
Presented as published in 1913. 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
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 4. The excerpt below is the record exactly as published.
BRUNSWICK STEW One large chicken, one quart of corn from cob, one quart of tomatoes, fresh, one quart of lima beans, one quart of okra, four green peppers (sweet peppers), salt, pepper, and Worcester sauce to taste, a quarter of a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.