Brunswick Stew

Ingredients

• one chicken
• 2 or 3 slices of bacon
• 3 quarts of nice ripe tomatoes
• 2 quarts of corn
• 12 or 14 nice size Irish potatoes
• 1 large tablespoon of butter
• 1 large tablespoon of lard
• some salt, black pepper
• 2 quarts of butter-beans
• 1 large onion

Method

1. 1

   Cook chicken and bacon in water until nearly done.

2. 2

   Add tomatoes, corn, mashed potatoes, butter, lard, salt, pepper, butter-beans, and onion.

3. 3

   Thicken with cornstarch or flour, stirring constantly until thick.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.

BRUNSWICK STEW. Take one chicken and 2 or 3 slices of bacon (cut up chicken as if you were going to fry it). Put this on in a large boiler with the chicken well covered with water, cook until nearly SOUPS 11 done; now add 3 quarts of nice ripe tomatoes, cut fine, 2 quarts of corn, 12 or 14 nice size Irish potatoes (cooked in separate vessel) mashed and put in, 1 large tablespoon of butter, 1 large tablespoon of lard, some salt, black pepper, 2 quarts of butter-beans, 1 large onion

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