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Succotash
From The household cook book, 1902
Serves 2
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
298Calories
10 gProtein
53 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories298 kcal
Protein10 g
Carbohydrates53 g
Fiber9.9 g
Sugars26 g
Total Fat5.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium865 mg
Calcium30 mg
Iron1.7 mg
Magnesium95 mg
Phosphorus265 mg
Zinc2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate21 mcg
Choline11 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.
season to taste, with butter, pepper and salt, add some rich cream in which a little corn=starch is stirred, and serve. SUCCOTASH — Boil or steam the corn and cut it from the cob; allow 2 cups corn for 1 cup beans. Any good, fresh shelled beans may be used; they should be boiled by themselves, in slightly salted water, until they begin to break; then drain them in the colander, mix them with the corn, and season to taste, with cream
Cook this with the app: pantry check, scaling, and the assistant.