Brunswick Stew #1
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INGREDIENTS
INSTRUCTIONS
Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham cut into small pieces and simmer gently for two hours. Add three pints of tomatoes, one pint oflima beans, four large Irish potatoes diced, one pint of grated corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three onces of butter and serve hot. Note: ----- This makes a lot of stew. You will probably want to half or even quarter it, if want to try it before serving it to a group. Recipe by: Williamsburg: Art of Cookery Posted to MC-Recipe Digest V1 #1061 by shade
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3301g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2751 | ||
| Calories from Fat: 1899 (69%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 211g | 281 % | |
| Saturated Fat 107.9g | 539 % | |
| Monounsaturated Fat 64.4g | ||
| Polyunsanturated Fat 22.2g | ||
| Cholesterol 701.7mg | 216 % | |
| Sodium 1404.6mg | 48 % | |
| Potassium 4261.3mg | 112 % | |
| Total Carbohydrate 111.5g | 33 % | |
| Dietary Fiber 30.7g | 123 % | |
| Sugars, other 80.9g | ||
| Protein 115.2g | 165 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2751
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