200 lb. beef plate
50 soup bones
82 lb. ox tails
85 hens, 4-6 lb. each
50 gallons tomatoes
50 gallons potatoes, sliced
34 lb. shredded cabbage
17 gallon corn
17 gallon sliced onion
34 lb. navy beans
17 (8 oz.) pkg. noodles
1 lb. celery salt
1 lb. black pepper
12 lb. salt
34 lb. spaghetti
10 kettle half filled with water

This recipe has no directions, but I can tell you that good burgoo must be cooked and continually stirred for some 24 hours so it takes a good size crew, supplies, with ample supply of beverage, food and recreation and rest space. It is usually cooked in large vessels or 55 gallon drums. Double the recipe if you want to cook soup for 100 gallons. Will yields between 850-1000 gallons.