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Succotash
From A calendar of dinners, with 615 recipes, 1913
Serves 4
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
261Calories
9 gProtein
45 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein8.9 g
Carbohydrates45 g
Fiber7.7 g
Sugars22 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium743 mg
Calcium3 mg
Iron1.3 mg
Magnesium80 mg
Phosphorus233 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate5.2 mcg
Choline2 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 125. The excerpt below is the record exactly as published.
Succotash French Fried Potatoes Tomato Jelly Salad Orange Marmalade Ice Cream Caramel Cake Coffee *Succotash—Boil 1 dozen corn for 3 minutes. Cut corn from cob, taking very small piece from top ‘ofeach grain, then press out pulp. Mix this with an equal quantity of nicely cooked lima beans; add Crisco, salt and white pepper
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