side
Succotash
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1285Calories
38 gProtein
96 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1285 kcal
Protein38 g
Carbohydrates96 g
Fiber30 g
Sugars0 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol241 mg
Sodium52 mg
Potassium1597 mg
Calcium320 mg
Iron7.4 mg
Magnesium191 mg
Phosphorus611 mg
Zinc4.6 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate733 mcg
Choline0 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 18. The excerpt below is the record exactly as published.
SUCCOTASH. 1 pint shell beans 1 tablespoon butter 1 pint green corn 4 cup cream 1 inch cube fat salt pork Salt Pepper
Cook this with the app: pantry check, scaling, and the assistant.