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Succotash
From The Cook County cook book, 1912
Serves 2
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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.
SUCCOTASH. — Cook 1 pt. of corn pulp in as little water as you can without scraping. Put the cobs in a qt. of water, and 'boil hard for 20 minutes; remove co'bs, and in this water boil 1 pt. of shelled beans until tender. Drain, and mix with the corn. Add butter the size of a walnut, pepper, salt, and Y^ a cup of thick cream
Cook this with the app: pantry check, scaling, and the assistant.