South Carolina Chicken Stew

Name: South Carolina Chicken Stew
Ingredients: 2 cups chicken stock.; Use meat of 1 bottle catsup a 4 lb. chicken; 6 hard boiled eggs cut medium; 1 lb. salt pork; 2 medium onions; 1 can tomato soup; 1 tablespoon vinegar; A little sugar; Salt and peper to taste

From Favorite recipes (North Carolina, 1948), 1948

Serves 6. Mrs. C. L. Morgan

Presented as published in 1948. 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

5452Calories

152 gProtein

56 gCarbs

509 gFat

Full nutrition (33 nutrients)

Calories5452 kcal

Protein152 g

Carbohydrates56 g

Fiber5.8 g

Sugars28 g

Total Fat509 g

Saturated Fat177 g

Monounsaturated Fat234 g

Polyunsaturated Fat67 g

Cholesterol1732 mg

Sodium1468 mg

Potassium2600 mg

Calcium303 mg

Iron11 mg

Magnesium187 mg

Phosphorus1587 mg

Zinc12 mg

Copper0.8 mg

Manganese0.6 mg

Vitamin D22 mcg

Vitamin C38 mg

Vitamin A672 mcg

Vitamin E4.9 mg

Vitamin K12 mcg

Vitamin B62.8 mg

Vitamin B125.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.8 mg

Niacin (B3)44 mg

Folate244 mcg

Choline1292 mg

Caffeine0 mg

Water1385 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 10. The excerpt below is the record exactly as published.

SOUTH CAROLINA CHICKEN STEW 2 cups chicken stock. Use meat of 1 bottle catsup a 4 lb. chicken 1 can tomato soup 6 hard boiled eggs cut medium A little sugar 1 lb. salt pork Salt and peper to taste 2 medium onions 1 tablespoon vinegar

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