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Succotash
From Kirmess cook book, 1907
Serves 5
Presented as published in 1907. 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 Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.
SUCCOTASH. Mrs, John Atkinson, Use one quart of Lima beans^ six ears of com cut from cob and juice of corn scraped from cob. Put Lima beans in boiling water, cook until partially tender, then add corn. Season with salt and pepper and a piece of but- ter size of a walnut. Add one-fourth of a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.