Southerndinner
Brunswick Stew (Small)
From Two hundred tested recipes, 1920
Should be thick enough to be eaten with a fork.
Presented as published in 1920. 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
2139Calories
111 gProtein
416 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2139 kcal
Protein111 g
Carbohydrates416 g
Fiber106 g
Sugars79 g
Total Fat11 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium1657 mg
Potassium11239 mg
Calcium690 mg
Iron67 mg
Magnesium1179 mg
Phosphorus2169 mg
Zinc16 mg
Copper8.7 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A302 mcg
Vitamin E6.5 mg
Vitamin K78 mcg
Vitamin B64.4 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)23 mg
Folate1574 mcg
Choline393 mg
Caffeine0 mg
Water3395 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 6. The excerpt below is the record exactly as published.
BRUNSWICK STEW (Small) Take 1 chicken or 2 squirrels, cut up and put over the fire, with % gallon water. Let stew until the bones can be removed; add % dozen large tomatoes, I pint of butterbeans, corn cut from %4 dozen ears, and 4 large Irish potatoes sliced. Season with but- ter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.