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Succotash
From The National home cook book, 1900
Improved with a few shelled beans.
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 National home cook book (1900), page 83. The excerpt below is the record exactly as published.
SUCCOTASH—One-half peck string beans, break in small — pieces, cook until tender with one-quarter. pound pickled if - pork or more. About 10 minutes before serving add green — - corn cut from about four ears
Cook this with the app: pantry check, scaling, and the assistant.