Succotash

Ingredients

• six medium-sized, freshly cooked, and scraped ears of green corn
• half a pint of boiled Lima beans
• a good-sized piece of butter weighing about an ounce
• a pinch of salt
• half a pinch of pepper
• the third of a pinch of grated nutmeg
• half a pint of milk
• two tablespoonfuls of good, hot bechamel

Method

1. 1

   Place corn and Lima beans in a saucepan with butter, salt, pepper, nutmeg, and milk.

2. 2

   Heat for five minutes, add bechamel, stir thoroughly, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 250. The excerpt below is the record exactly as published.

Succotash. — Place six medium-sized, freshly cooked, and scraped ears of green corn (a can of canned corn will answer the purpose) in a sauce- pan, with half a pint of boiled Lima beans, adding a good-sized piece of butter weighing about an ounce, a pinch of salt, half a pinch of pepper, the third of a pinch of grated nutmeg, and half a pint of milk. Heat it well for five minutes, add two tablespoonfuls of good, hot bechamel

Cook this with the app: pantry check, scaling, and the assistant.