Southerndinner
Brunswick Stew
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. Geo. T. Hunter.
Presented as published in 1884. 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
- one chicken or squirrel
- one pint of tomatoes
- one-half pint of potatoes
- one-half pint of corn
- one-half pint of butter-beans
- one-half of a lemon, peeled and sliced
- one slice of fat bacon
- a piece of butter the size of an egg
- pepper and salt to taste
Method
Combine all ingredients except tomatoes, cover, and stew for two and a half hours.
Add tomatoes and cook for one hour longer.
Thicken with butter and flour before serving.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 10. The excerpt below is the record exactly as published.
BRUNSWICK STEW. Take one chicken or squirrel, to be cut up after it is pre- pared; one pint of tomatoes, skinned mid cut fine; one-half pint of potatoes ; one-half pint of corn grated, cut, or scraped ; one-half pint of butter-beans; one-half of a lemon, peeled and sliced: one slice of fat bacon, not very large; a piece of butter the size of an egg; pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.