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Succotash
From A textbook of domestic science for high schools, 1913
Can also be made from dried corn and beans.
Presented as published in 1913. 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
1051Calories
48 gProtein
170 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1051 kcal
Protein48 g
Carbohydrates170 g
Fiber31 g
Sugars64 g
Total Fat21 g
Saturated Fat5.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol29 mg
Sodium118 mg
Potassium3370 mg
Calcium410 mg
Iron12 mg
Magnesium378 mg
Phosphorus1163 mg
Zinc7.1 mg
Copper1.4 mg
Manganese5 mg
Vitamin D2.3 mcg
Vitamin C73 mg
Vitamin A109 mcg
Vitamin E1.1 mg
Vitamin K17 mcg
Vitamin B61.8 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)15 mg
Folate106 mcg
Choline168 mg
Caffeine0 mg
Water957 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 19. The excerpt below is the record exactly as published.
Succotash 1 pt. fresh lima beans 2 tb. butter or 2 oz. salt pork 1 pt. corn cut from cob salt and pepper 1 c. milk
Cook this with the app: pantry check, scaling, and the assistant.