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Succotash
From Manual for army cooks, 1896
Succotash may be made of dried beans and dried corn, which must be soaked overnight in hot water.
Presented as published in 1896. 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
1431Calories
61 gProtein
297 gCarbs
18 gFat
Full nutrition (32 nutrients)
Calories1431 kcal
Protein61 g
Carbohydrates297 g
Fiber53 g
Sugars12 g
Total Fat18 g
Saturated Fat6.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol29 mg
Sodium4601 mg
Potassium3691 mg
Calcium524 mg
Iron11 mg
Magnesium417 mg
Phosphorus1368 mg
Zinc11 mg
Copper2.2 mg
Manganese7.5 mg
Vitamin D2.3 mcg
Vitamin C94 mg
Vitamin A221 mcg
Vitamin E0.1 mg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate653 mcg
Choline43 mg
Water1887 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 59. The excerpt below is the record exactly as published.
two quarts of succotash add about one-half pint of milk, then stir in a piece of butter or dri]3ping about the size of an egg, and one or more tablespoonfuls of blended flour. Stir it constantly until it boils up once. Season with pepper, and also salt, if neces- sa
Cook this with the app: pantry check, scaling, and the assistant.