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Succotash
From The Landmarks club cook book, 1903
Serves 4
Serve very hot.
Presented as published in 1903. 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
Nutrition per serving
268Calories
12 gProtein
45 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein12 g
Carbohydrates45 g
Fiber8.2 g
Sugars15 g
Total Fat7.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium38 mg
Potassium932 mg
Calcium104 mg
Iron2.7 mg
Magnesium109 mg
Phosphorus286 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.6 mcg
Vitamin C8.6 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate22 mcg
Choline48 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 69. The excerpt below is the record exactly as published.
SUCCOTASH. Place coin scraped from six medium sized ears (or a can of corn) in a saucepan with a pint of cooked lima beans, adding one tablespoon butter, a pinch of salt and pepper, half pint of milk
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