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Succotash
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
476Calories
10 gProtein
95 gCarbs
6 gFat
Full nutrition (29 nutrients)
Calories476 kcal
Protein10 g
Carbohydrates95 g
Fiber4.9 g
Sugars15 g
Total Fat6.5 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium63 mg
Potassium2149 mg
Calcium109 mg
Iron4.8 mg
Magnesium178 mg
Phosphorus383 mg
Zinc1.7 mg
Copper1.2 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A2.3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate89 mcg
Water320 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 43. The excerpt below is the record exactly as published.
Succotash. — Boil one part Lima beans and two parts sweet corn separately until both are nearly tender. Put them together, and simmer gently till done. Season with salt and sweet cream
Cook this with the app: pantry check, scaling, and the assistant.