Succotash

Ingredients

• an equal quantity of the beans thus prepared and the cooked corn pulp
• season with salt
• and sweet cream, if desired

Method

1. 1

   Boil the pulp in milk for ten or fifteen minutes until well done.

2. 2

   Cook fresh shelled beans until tender and rub them through a colander.

3. 3

   Combine the beans and corn pulp, season, boil together for a few minutes, and serve.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.

an equal quantity of the beans thus prepared and the cooked corn pulp, season with salt and sweet cream, if desired, boil together for a few minutes, and serve. Kornlet and dried Lima beans may be made into succotash in a similar manner. Lentil Puree. — Cook the lentils and rub through a colander as for peas puree. Season, and serve in the same manner. 7G EVEEY-DAY DISHES. Lentils Mashed with Beans. — Lentils may be cooked and prepared in tlie same manner as directed for mashed peas, but they are less strong in flavor if about one-third to one-half cooked white beans are used with them. Lentil Gtravy with Rice. — Rub a cupful of cooked lentils through a colander to remove the skins, add one cup of rich milk (part cream improves it), and salt if desired. Heat to boiling, and thicken with a teaspoonful of flour rubbed smooth in a little cold milk. If preferred, the milk may be omitted, and the gravy thickened with browned flour, prepared as directed on page 94. Serve hot on nicelj^ steamed or boiled rice, or with well-cooked macaroni. Savory Lentils. — Take equal quantities of cooked brown lentils that have been rubbed through a colander to remove the skins, and the crumbs of unfermented bread. Moisten with a little rich milk or cream, season with salt

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