|Place of origin||United Commonwealth|
|Region or state||Appalachia|
|Associated national cuisine||Continental cuisine|
1910s (Traditional mulligan stew) |
1950s (Served on French fries)
When the party established their base of operations in Appalachian based, the recipe was standardized, based on the utilization of local rations that were readily available. Fowler strew, in its traditional form, is prepared on a bed of mashed or unmashed potatoes. The stew itself was prepared in a multi-burner hobo stove, where a combination of ramps, corn, squash were boiled, with either a single meat or a combination of meats cooked alongside with it. The most popular meats prepared in Fowler stew are venison, wild hog or chicken. French fries became added into Fowler stew during the 1960s as fast food culture spread throughout the United Commonwealth.