Succotash

Ingredients

• Shell one pint of fresh green beans
• Boil the beans till tender in soft water
• twice as much corn by measure as there are beans
• three-fourths of a pint of cream or milk
• two tablespoons of butter
• salt and pepper to taste
• one even tablespoon of flour

Method

1. 1

   Boil beans till tender, add salt, then corn.

2. 2

   When beans are cooked, add cream or milk, butter, and flour; boil five minutes.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 46. The excerpt below is the record exactly as published.

Succotash. Shell one pint of fresh green beans, after washing the pods clean. (Never wash the beans after shell-' V-n The Queen Cook Book 117 ing.) Boil the beans till tender in soft water. When half done add the salt. Score and press from the cob twice as much corn by measure as there are beans. When the beans are well cooked with hardly enough water to cover the beans then set the kettle off the fire. Add to the corn three-fourths of a pint of cream or milk, two tablespoons of butter, salt and pepper to taste; pour this slowly on the beans; when hot stir in one even tablespoon of flour

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