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Succotash
From The home cook book, 1905
Serves 3
Cook corn and beans separately.
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
245Calories
13 gProtein
48 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein13 g
Carbohydrates48 g
Fiber12 g
Sugars10 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium312 mg
Potassium836 mg
Calcium26 mg
Iron3.4 mg
Magnesium74 mg
Phosphorus209 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate163 mcg
Choline68 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 102. The excerpt below is the record exactly as published.
SUCCOTASH Succotash is generally better made from the best canned corn. Cook the corn as described under "Canned Corn" above. Also cook the beans as directed under "Dried Lima Beans." When the beans have been cooked tender, pour them into a colander and drain off the water, and stir them into the corn. For a one-pound can of corn it will take about one pint of Lima beans
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