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Brunswick Stew

Name: Brunswick Stew
Yield: 3 servings
Cuisine: Southern
Ingredients: Chicken, 1; Onion, 1; Tomatoes, 4; Lima beans, 1 pint; Corn, boiled, cut from the cob, 4 ears; Butter, 2 tablespoons; Salt and pepper

From Around-the-world cook book, 1913

Serves 3

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

Nutrition per serving

428Calories

26 gProtein

57 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories428 kcal

Protein26 g

Carbohydrates57 g

Fiber15 g

Sugars20 g

Total Fat19 g

Saturated Fat2.6 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat2.2 g

Cholesterol63 mg

Sodium53 mg

Potassium1523 mg

Calcium58 mg

Iron4.6 mg

Magnesium123 mg

Phosphorus379 mg

Zinc3 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0.1 mcg

Vitamin C27 mg

Vitamin A92 mcg

Vitamin E1.3 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.5 mg

Folate142 mcg

Choline89 mg

Caffeine0 mg

Water433 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 30. The excerpt below is the record exactly as published.

BRUNSWICK STEW Chicken, 1, Onion, 1, Tomatoes, 4, Lima beans, 1 pint, Corn, boiled, cut from the cob, 4 ears, Butter, 2 tablespoons, Salt and pepper

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