Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Southerndinnergluten-freenut-free
Brunswick Stew
From The Henderson cook book, 1914
Serves 10
Can use different meats.
A modern interpretation · AI-generated from the original record
Ingredients
- one chicken
- 2 or 3 slices of bacon
- 3 quarts of nice ripe tomatoes
- 2 quarts of corn
- 12 or 14 nice size Irish potatoes
- 1 large tablespoon of butter
- 1 large tablespoon of lard
- some salt, black pepper
- 2 quarts of butter-beans
- 1 large onion
Method
Cook chicken and bacon in water until nearly done.
Add tomatoes, corn, mashed potatoes, butter, lard, salt, pepper, butter-beans, and onion.
Thicken with cornstarch or flour, stirring constantly until thick.
Nutrition per serving
461Calories
18 gProtein
78 gCarbs
11 gFat
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 3. The excerpt below is the record exactly as published.
BRUNSWICK STEW. Take one chicken and 2 or 3 slices of bacon (cut up chicken as if you were going to fry it). Put this on in a large boiler with the chicken well covered with water, cook until nearly SOUPS 11 done; now add 3 quarts of nice ripe tomatoes, cut fine, 2 quarts of corn, 12 or 14 nice size Irish potatoes (cooked in separate vessel) mashed and put in, 1 large tablespoon of butter, 1 large tablespoon of lard, some salt, black pepper, 2 quarts of butter-beans, 1 large onion
Cook this with the app: pantry check, scaling, and the assistant.