{"id":6886,"slug":"brunswick-stew","title":"BRUNSWICK STEW","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one pound of brisket of beef","three pounds of young chicken","one pint of soup stock or water","one pint of Lima beans","four ears of cut corn (cut from cob)","three potatoes diced","two tomatoes quartered","one small onion","one teaspoon of paprika","one teaspoon of salt"],"ingredients_norm":["brisket of beef","young chicken","soup stock or water","lima bean","cut corn","potato","tomato","onion","paprika","salt"],"steps":["Cook one pound of brisket of beef and three pounds of young chicken with one pint of soup stock or water, one pint of Lima beans, four ears of cut corn (cut from cob), three potatoes diced, two tomatoes quartered; one small onion, one teaspoon of paprika and one teaspoon of salt.","Let all these simmer until tender, and before serving remove the meat and any visible chicken bones.","This stew may be made of breast of veal omitting the chicken and brisket."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w23:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.97,"content_hash":"a6da3f022418b207fbd5ba5429d0b00e998e3825d38e718e2efd448c6f29a67e","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/brunswick-stew"}