Southerndinner

Brunswick Stew (Small)

Name: Brunswick Stew (Small)
Cuisine: Southern
Ingredients: Dress and cut up one chicken; Put on fire in one-half gallon water; Add one-half dozen large tomatoes; one pint of butter beans; corn cut from one-half dozen ears; four large Irish potatoes sliced; season with butter, pepper and salt

From The Central cook book, 1924

Recipe by Mrs. Clarence Howe.

Presented as published in 1924. 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 The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.

Brunswick Stew (Small) Dress and cut up one chicken. Put on fire in one-half gallon water. Let stew until bones can be removed. Add one-half dozen large tomatoes, one pint of butter beans, corn cut from one-half dozen ears and four large Irish potatoes sliced. Sea- son with butter, pepper and sal

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