Succotash

Ingredients

• a pint of shelled beans
• ten or a dozen ears of corn
• half a pint of cream or milk
• two tablespoonfuls of butter
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Wash beans and boil for an hour in clear water.

2. 2

   Drain and add boiling water, milk, and corn cut from the cob.

3. 3

   Simmer for 15-30 minutes, then add butter, salt, and pepper.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 270. The excerpt below is the record exactly as published.

two table-spoonfuls of butter and one of flour into a small saucepan, and rub them to a smooth paste. Add a piece of onion the size of a quarter of a dollar, a tiny bit of mace, one-tenth of a teaspoonful of white pepper, half a teaspoonful of salt, and a cupful and a half of white stock. Let the mixture boil for ten minutes ; then add the yolks of two eggs, beaten with a quarter of a cupful of stock. Stir the sauce on the back of the stove — where it will not boil — for one minute ; then add a teaspoonful of lemon juice, and strain imme- diately. Split the pieces of salsify, and lay them in a warm dish, and pour the sauce over them. Serve very hot. The eggs may be omitted if one prefer. The sauce will then be white, which is a good color in an accom- paniment of salsify. * Fried Salsify. Use the cold salsify left from a dinner. Dip it in beaten egg and then in bread crumbs, and after placing it in a fry ing-basket, put it into boiling fat. It should fry brown in a minute and a half. If any sauce cling to it when it is breaded, so much the better. Serve hot. 518 MISS PARLOA'S KITCHEN COMPANION. * Boiled Green Corn. The time of boiling corn depends so much upon the age of the vegetable and the time that it has been picked that it is impossible to give a definite rule. Corn that is tender and freshly picked will cook in ten minutes. Some people cook it for only five, but that is hardly enough. When the corn is older it will take from fifteen to thirty minutes to cook. Remove the husks and the fine silk from the ears. Put the corn in a stew-pan with boiling water enough to cover it, and boil until done. Take it from the water, spread a napkin on a flat dish, and lay the corn on it. Draw the ends of the napkin up, so as to cover the corn. Serve at once. Sometimes the inner husks are left on the corn ; but the silk is of course removed. The corn may be served in the husks, or they may be removed after the corn is boiled. * Green Corn in Cream. Husk the corn, and boil it for ten minutes. Cool it a little. Draw a sharp knife down each row of kernels, thus cutting every kernel in two. Press the corn from the husks with the back of a knife. When all the corn is ready, put it in a saucepan, and to each pint add half a teaspoonful of salt, half a teaspoonful of sugar, one- fourth of a teaspoonful of pepper, one table-spoonful of butter, and three-fourths of a cupful of milk or cream. Simmer for ten minutes, and serve very hot. This is the most satisfactory mode of preparing the corn when it is at all old and hard. * Canned Corn. Put a can of corn in a stew-pan with three gills of milk, one teaspoonful each of salt and sugar, and one- VEGETABLES. 519 fourth of a teaspoonful of pepper. Simmer for twenty minutes ; then add a generous table-spoonful of butter, and serve. * Lima Beans. These beans should stand in cold water for at least an hour before they are cooked, and at the time of cook- ing two quarts of boiling water should be allowed for each quart of beans. An hour's cooking probably will be sufficient. The beans should be seasoned with salt, pepper, and butter ; or white- or poulette sauce should be served with them. ; - Dried Lima beans, if used, should be soaked in cold water over night. Cook them for .two hours, and season them with salt and butter. * Succotash. Use a pint of shelled • beans, ten or a dozen ears of corn, half a pint of cream or niilk, two table-spoonfuls- of butter, one teaspoonful of salt

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