side
Succotash
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 61. The excerpt below is the record exactly as published.
Succotash. Take two cupfuls of green corn cut off the cob, and one cupful The Parsnip. of green shelled beans; put in a stew pan, cover with water; add a teaspoonful of salt and boil until tender. When done, add one-half a cupful of cream
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