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Succotash
From The new home cook book, 1896
Serves 4
Serve warm.
Presented as published in 1896. 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
72Calories
5 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein4.9 g
Carbohydrates13 g
Fiber4.4 g
Sugars1.8 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium318 mg
Calcium11 mg
Iron1.5 mg
Magnesium27 mg
Phosphorus70 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate52 mcg
Choline20 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 71. The excerpt below is the record exactly as published.
salt to taste. If too thick, add a Httle milk, and fry in butter. SOUTHEEN WAY OF BOILI^^G EICE. Mrs. James S. Gibbs. Pick over the rice ; rinse it in cold water until perfectly clean, then put it in a pot of boiling water, allowing a VALUABLE RECIPES. 173 quart of water to less than a teacup of rice ; boil it hard seventeen minutes ; drain off the water very close, and let it steam fifteen minutes with the lid off. When care- fully done in this way, each kernel of rice stands out by itself, while it is perfectly tender. The water in which the rice has been boiled, makes, it is said, good starch for muslin, if boiled a few minutes by itself. SUCCOTASH. One pint of green corn cut from the cob, and two-thirds of a pint of Lima beans ; let them stew in just enough water to cover them until tender, then season with butter, pepper, salt and a little milk
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