Succotash

Ingredients

• lima beans
• hot boiled corn cut from the cob
• salt
• pepper
• butter

Method

1. 1

   Shell lima beans, wash and cover with boiling water; heat to boiling point and drain.

2. 2

   Cook in boiling, salted water until tender.

3. 3

   Drain and add to an equal quantity of hot boiled corn.

4. 4

   Season with salt, pepper, and butter.

5. 5

   Reheat before serving.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 51. The excerpt below is the record exactly as published.

SUCCOTASH Shell lima beans, wash and cover with boiling water; heat to boiling point and drain; throw away water and rinse beans, drain again. Cook in boiling, salted water until tender. Drain and add iZTsunday 5^ S UTiduy Diftners lis to an equal quantity of hot boiled corn cut from the cob. Season with salt, pepper and butter

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