Brunswick Stew No. 1

Ingredients

• 5 quarts water
• 1/2 pint butter beans
• 4 slices bacon
• 2 young chickens
• 1 onion
• 2 quarts peeled tomatoes
• 4 or 5 ears of corn
• 5 large potatoes
• Salt and pepper.
• Worcestershire sauce

Method

1. 1

   About four hours before dinner put into the soup pot the water, bacon and sliced onion, let the water boil for an hour, then put in the tomatoes, the corn cut from the cob, the potatoes cut up and the butter beans, let it come to a boil again and add the chickens cut into pieces.

2. 2

   Cook until the chicken drops from the bone, take out the bones and skin, thicken with the bread crumbs, then season with the salt, pepper and sauce.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 11. The excerpt below is the record exactly as published.

BRUNSWICK STEW No. 1 5 quarts water V2 pint butter beans 4 slices bacon 2 young chickens 1 onion Sifted bread crumbs 2 quarts peeled tomatoes Salt and pepper. 4 or 5 ears of corn Worcestershire sauce 5 large potatoes

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