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Succotash
From The housekeeper's companion, 1883
Pork can be served separately if preferred.
Presented as published in 1883. 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 housekeeper's companion (1883), page 112. The excerpt below is the record exactly as published.
Succotash. — Take of dried sweet corn and white beans, one quart of dried sweet corn to one or two of beans. Put the beans to soak in a basin with water to cover them; rinse the corn in cold water, and put them in a basin with water to cover it, let them remain until the next day; within two hours of din- ner time, pour the water from the beans, pick out any imper- fections, and put them with the corn, with the water in which it is soaked, into a dinner-pot; cut a pound of nicely corned pork in thin slices, put it to the corn and beans, and put over them hot water, rather more than to cover them, add a very small red pepper, or a saltspoonful or cayenne, and cover the pot close; set it where it will boil very gently, for an hour and a half, then put it in a deep dish, add a bit of butter
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