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Succotash
From Mrs. Lincoln's Boston cook book, 1884
Serves 20
The mixture should be like a thick soup and is better when warmed over.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 168. The excerpt below is the record exactly as published.
Succotash is the great dish in Plymouth at every cele- bi^ation of Forefathers' Da}^, December 22. Tradition saj^s it has been made in that town ever since the Pilgrims raised their first corn and beans, and it is supposed they learned to make it from the Indians. Strangers are rather shy of this peculiar mixture ; but it is a favorite dish with the natives, and to this day is made by some families man}^ times through the winter season. Although the dish has never been made by the writer, it has been tested by her in that ancient town many times, and the excellence of the following receipt is unquestionable. It is given in the name of Mrs, Barnabas Churchill, of Plymouth, a lady who has made it for fifty years after the manner handed down through many generations. One quart of large white beans (not the pea beans) ; six quarts of hulled corn, — the smutty white Southern corn ; six to eight pounds of corned beef, from the second cut of the rattle rand ; one pound of salt porlc, fat and lean ; The Boston Cook Book. 285 chicken weighing from four to six pounds ; one large white French turnip ; eight or ten medium-sized potatoes
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Cook this with the app: pantry check, scaling, and the assistant.