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Virginia Stew

Name: Virginia Stew
Yield: 15 servings
Ingredients: A half grown chicken or two squirrels; one slice of salt pork; twelve large tomatoes; three cups of lima beans; one large onion; two large Irish potatoes; twelve ears of corn; one-fourth pound of butter; one-fourth pound of lard; one gallon of boiling water; two tablespoonfuls salt; two tablespoonfuls pepper

From Good Things to Eat as Suggested by Rufus, 1911

Serves 15

Presented as published in 1911. 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

498Calories

11 gProtein

69 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein11 g

Carbohydrates69 g

Fiber9.6 g

Sugars10 g

Total Fat27 g

Saturated Fat6.9 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol31 mg

Sodium1564 mg

Potassium799 mg

Calcium196 mg

Iron20 mg

Magnesium72 mg

Phosphorus182 mg

Zinc1.4 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C15 mg

Vitamin A42 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.6 mg

Folate118 mcg

Choline32 mg

Caffeine0 mg

Water415 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 15. The excerpt below is the record exactly as published.

VIRGINIA STEW— A half grown chicken or two squirrels, one slice of salt pork, twelve large tomatoes, three cups of lima beans, one large onion, two large Irish potatoes, twelve ears of corn, one-fourth pound of butter, one-fourth pound of lard, one gallon of boiling water, two tablespoonfuls salt

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