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Succotash
From The universal cookery book, 1887
This dish may be prepared with pork if desirable.
Presented as published in 1887. 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
546Calories
21 gProtein
100 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein21 g
Carbohydrates100 g
Fiber28 g
Sugars36 g
Total Fat19 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol31 mg
Sodium1642 mg
Potassium1707 mg
Calcium154 mg
Iron6.9 mg
Magnesium198 mg
Phosphorus503 mg
Zinc3.9 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A54 mcg
Vitamin E0.1 mg
Vitamin K39 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.3 mg
Folate94 mcg
Choline65 mg
Caffeine0 mg
Water817 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 38. The excerpt below is the record exactly as published.
Succotash. “ Common shelled beans may be used for succo- tash, though Lima beans are the best. Prepare and cook the beans as usual. About twenty minutes be- fore serving, add a quantity of sweet corn cut from the cob ; season with butter, pepper, and salt, and add a little sweet cream
Cook this with the app: pantry check, scaling, and the assistant.