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Succotash
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 60. The excerpt below is the record exactly as published.
SUCCOTASH. Equal quantity of fresh shelled lima or string beans and corn cut from the cob. First cut your corn off and place the cobs in a pot with the beans. Cover all well with cold water and boil half an hour. Now remove the cobs and pour in your corn and boil twenty minutes longfe. Add a lump of butter the size of a hen's egg, rolled u. flour, quarter of a cup of milk, salt, sugar, and pepper
Cook this with the app: pantry check, scaling, and the assistant.