Brunswick Stew

Name: Brunswick Stew
Ingredients: One chicken; six large ears of corn; six large Irish potatoes; half pint butterbeans; two quarts of tomatoes; one onion; half cup of rice; salt and pepper to taste

From The housewife's aid, 1950

Recipe by Mrs. B. R. Taylor.

Presented as published in 1950. 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

2268Calories

114 gProtein

399 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories2268 kcal

Protein114 g

Carbohydrates399 g

Fiber82 g

Sugars53 g

Total Fat31 g

Saturated Fat8.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.6 g

Cholesterol128 mg

Sodium2471 mg

Potassium10192 mg

Calcium746 mg

Iron77 mg

Magnesium871 mg

Phosphorus1853 mg

Zinc14 mg

Copper10 mg

Manganese18 mg

Vitamin D0.3 mcg

Vitamin C224 mg

Vitamin A570 mcg

Vitamin E8.4 mg

Vitamin K108 mcg

Vitamin B64.9 mg

Vitamin B120.5 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)36 mg

Folate1216 mcg

Choline368 mg

Caffeine0 mg

Water2101 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 4. The excerpt below is the record exactly as published.

BRUNSWICK STHW One chicken, six large ears of corn, six large Irish potatoes, half pint butterbeans, two quarts of tomatoes, one onion, half cup of rice, salt and pepper to taste

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