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Creamed Succotash
From The Swedish, French, American cook book, 1918
Serves 4
Serve in a vegetable dish with any kind of meat.
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 424. The excerpt below is the record exactly as published.
Creamed Succotash {Succotash a la Creme) Cook Lima beans and corn [see recipe: Succotash]. Make a rich cream sauce
Cook this with the app: pantry check, scaling, and the assistant.