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Canned Succotash
From The household cook book, 1902
Serves 1
To use, drain off the liquor and add butter, milk, and flour as for fresh succotash.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
198Calories
8 gProtein
35 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories198 kcal
Protein7.5 g
Carbohydrates35 g
Fiber6.6 g
Sugars15 g
Total Fat3.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium601 mg
Calcium5.6 mg
Iron1.4 mg
Magnesium62 mg
Phosphorus179 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate21 mcg
Choline8.1 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 390. The excerpt below is the record exactly as published.
CANNED SUCCOTASH.— Put lima beana in salted water, and cook nearly enough for table use; take green corn on the ^ cob, and boil until when a grain is cut no milk flows, then cut it from the cob, and mix with the lima beans, using 1 measure of beans to 2 measures of corn
Cook this with the app: pantry check, scaling, and the assistant.