sidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Succotash
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 131. The excerpt below is the record exactly as published.
SUCCOTASH. Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn; put the cobs in with the beans, boiling from half to three-quarters of an hour. Now take out the cobs and put in the scraped corn; boil again fifteen minutes, then sea- son with salt and pepper to taste, a piece of butter the size of an egg and half a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.