Succotash

Ingredients

• Soak six quarts of Lima beans
• Prepare and cook four dozen ears of corn
• add one teaspoonful of pepper
• two level tablespoonfuls of salt

Method

1. 1

   Soak the beans in cold water for two hours, then boil them in boiling water for an hour or an hour and a half.

2. 2

   Prepare the corn as directed.

3. 3

   When the beans are tender, drain and add to the corn.

4. 4

   Boil for ten minutes and can as directed for corn and tomatoes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 446. The excerpt below is the record exactly as published.

two level table-spoonfuls of salt, and half a pint of boiling water. Cover the tomatoes with boiling water for a few min- utes ; then remove the skins, and cut the tomatoes in PRESERVING. 845 thin slices. Draw the husks and silk from the corn. With a sharp knife cut through the centre of each row of grains, and when all the grains have been treated in this manner, cut them off, being careful to remove every particle of the milky substance. When all the cobs have been treated in this way, put the water in a stew-pan, and then add the corn. Simmer for half an hour ; then add the tomatoes and seasoning, and cook slowly until the contents of the stew-pan begin to boil. Now boil for ten minutes. When the tomatoes are added to the corn, put glass jars in a pan of cold water, and place them on the fire where the water will gradually get heated to the boiling-point. When the corn and tomatoes have been boiling for ten minutes, pour the water from two of the jars, and fill with the boiling mixture. Put on immediately the rubber bands and the covers, which should be screwed on as tight as possible. Continue in this way until all the jars are filled. When the jars are almost cold, tighten the covers again. * Succotash. Soak six quarts of Lima beans in cold water for two hours, and then put them in a stew-pan with boiling water, and boil them for an hour, if they be young and tender, or for an hour and a half, if they be at all old. Prepare and#cook four dozen ears of corn in the manner directed in the preceding receipt. When the beans are tender, drain off the water, and add them to the corn. Now add one teaspoonful of pepper

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