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Lima Bean Succotash
From The Cook County cook book, 1912
Serves 4
If using canned corn and beans, cook for only 10 minutes. Recipe from Mrs. Edward D. Edgerton, Chicago, IL.
Presented as published in 1912. 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
145Calories
9 gProtein
22 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein9.3 g
Carbohydrates22 g
Fiber6.6 g
Sugars5.7 g
Total Fat5 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium32 mg
Potassium572 mg
Calcium98 mg
Iron2.2 mg
Magnesium50 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate78 mcg
Choline41 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 263. The excerpt below is the record exactly as published.
LIMA BEAN SUCCOTASH.— Boil 2 cups of freshly picked Lima Beans in 1 qt. of water for ^ an hr., then drain them and add 1 cup of milk, 1 tablespoon of butter, and enough green corn cut from the cob to make 2 cups
Cook this with the app: pantry check, scaling, and the assistant.