Brunswick Stew
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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 Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 17. The excerpt below is the record exactly as published.
BRUNSWICK STF'.W 25 hens, cooked, boned and cut 5 lbs . pork 6 gal. peeled onions 8 gal. cut corn 3 cups salt l/2 cup black pepper, if desired 1/2 cup sugar, if desired Cook hens, beef, pork, potatoes cooked and free of lumps. Add other approximately 8 hours. Stir constant 10 lbs. boned beef, cut 21 gal. peeled potatoes 12 gal. peeled tomatoes 3 gal. lima beans 4 lbs. butter red pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.