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Succotash
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Butter and milk can be used instead of cream.
Presented as published in 1902. 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
39Calories
1 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein1.3 g
Carbohydrates6.1 g
Fiber2.4 g
Sugars1.5 g
Total Fat1.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.3 mg
Sodium1619 mg
Potassium121 mg
Calcium40 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K27 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline7.5 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 142. The excerpt below is the record exactly as published.
Sucootash Cut tender, juicy corn from its cobs till you have a quart of the" cut corn. Cover the corn and set it away. Break in small pieces the cobs of the corn and put them to boil with a pint of beans. After the flavor is extracted from the cobs, take them out and let the beans cook till done. Then add the quart of corn you set aside and at the same time add salt, pepper, and cream
Cook this with the app: pantry check, scaling, and the assistant.