Virginia Stew

Name: Virginia Stew
Ingredients: A medium-sized chicken, cut as for frying; a potato for each member of the family; two ears of corn cut from the cob; a generous handful of lima beans; three nice round tomatoes; one teaspoonful of salt; quarter as much pepper

From The Common sense recipe book, 1898

This is a Virginia concoction, and very palatable, too.

Presented as published in 1898. 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

716Calories

44 gProtein

70 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein44 g

Carbohydrates70 g

Fiber12 g

Sugars25 g

Total Fat30 g

Saturated Fat7.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30 g

Cholesterol128 mg

Sodium2479 mg

Potassium2294 mg

Calcium78 mg

Iron4.6 mg

Magnesium161 mg

Phosphorus574 mg

Zinc4.4 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0.3 mcg

Vitamin C82 mg

Vitamin A221 mcg

Vitamin E2.5 mg

Vitamin K35 mcg

Vitamin B61.6 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)18 mg

Folate87 mcg

Choline144 mg

Caffeine0 mg

Water732 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 20. The excerpt below is the record exactly as published.

VIRGINIA STEW: A medium-sized chicken, cut as for frying; a potato for each member of the family, two ears of corn cut from the cob, a gen- erous handful of lima beans, three nice round tomatoes, one teaspoonful of salt, quarter as much pepper

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