Succotash

Ingredients

• half a breakfast-cupful of grated or canned corn
• the same of cooked beans
• salt
• pepper
• a teaspoonful of flour
• a full tablespoonful of butter
• just enough milk to moisten it all

Method

1. 1

   Mix corn and beans, season with salt and pepper, add milk to moisten, stir in flour and butter, let it boil up well, then serve.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

succotash. — Have ready half a breakfast- cupful of grated or canned corn and the same of cooked beans. (If French or string beans are chosen, cook in just enough salted water to cover them ; if Lima or butter beans are used, cook till perfectly tender; whilst if dried beans are preferred, they must be soaked for twenty-four hours and then cooked as usual.) Mix the corn and the beans, season to taste with salt and pepper, add just enough milk to moisten it all, stir in a teaspoonful of flour and a full tablespoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.