Southerndinner

Brunswick Stew No. 2

Name: Brunswick Stew No. 2
Cuisine: Southern
Ingredients: 1 hen; 1 pint butter beans; 6 tomatoes (or one can); 2 large onions; 6 Irish potatoes; four tablespoons flour; one cup sweet milk; 1 tablespoon butter; two tablespoons Worcestershire sauce

From Raleigh recipe book, 1925

Mrs. Murray Allen.

Presented as published in 1925. 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

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. 2 1 hen 1 pint butter beans 6 tomatoes (or one can) 2 large onions 6 Irish potatoes Put all in kettle of water and boil about two hours. Just twenty min- utes before serving cut off six ears of tender corn, add to the mixture with four tablespoons flour, one cup sweet milk, 1 tablespoon butter and two tablespoons Worcestershire sauce

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