Cooked outside in stew pot

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INGREDIENTS

8 Large Chickens
8 Pounds Fatback
2 Gallons Cabbage ; Chopped
2 Gallons Butterbeans
2 Gallons Garden Peas
3 Gallons Tomatoes
10 Pounds Potatoes
2 Pounds Dried Butterbeans
1 Gallon Tomatoe Purée
2 Gallons Corn
Salt and pepper ; To taste
Crushed red pepper ; To taste
2 Gallons Water

Servings

INSTRUCTIONS

The night before, cook and debone chickens and cook dried Butterbeans and potatoes.

Start stew. Add fatback and chickens with about 2 gallons water. Then tomatoes, purée, Butterbeans, cabbage, and garden peas. Cook until cabbage is done. Add cooked potatoes and dried beans. Cook for a while then add corn.

STIR CONSTANTLY THE WHOLE TIME.

NOTES

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Nutrition

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Serving Size: 1 Serving (414g)
Recipe Makes: 120 Servings

Calories: 464
Calories from Fat: 252 (54%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 3.7g
Cholesterol 17.2mg		5 %
Sodium 34.1mg		1 %
Potassium 1074.7mg		28 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 8g	32 %
	Sugars, other 35.3g
Protein 13.1g		19 %
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.

About Our Nutrition Facts

Calories per serving: 464

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