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Succotash
From On habits and manners, 1888
This dish is excellent and inexpensive, even when made with dried corn and beans.
Presented as published in 1888. 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
7579Calories
315 gProtein
359 gCarbs
657 gFat
Full nutrition (33 nutrients)
Calories7579 kcal
Protein315 g
Carbohydrates359 g
Fiber99 g
Sugars183 g
Total Fat657 g
Saturated Fat219 g
Monounsaturated Fat286 g
Polyunsaturated Fat71 g
Cholesterol388 mg
Sodium75 mg
Potassium20042 mg
Calcium2197 mg
Iron61 mg
Magnesium2336 mg
Phosphorus7020 mg
Zinc47 mg
Copper12 mg
Manganese26 mg
Vitamin D21 mcg
Vitamin C0.7 mg
Vitamin A34 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63.9 mg
Vitamin B121.2 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)3.7 mg
Niacin (B3)45 mg
Folate6.8 mcg
Choline105 mg
Caffeine0 mg
Water1977 g
As published
This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 76. The excerpt below is the record exactly as published.
SUCCOTASH. Take two dozen ears of sweet corn, cut the corn from the cobs, dividing the kernels as nearly in half as possible ; scrape the cobs and throw them into a large pot full of water. Let them boil two hours, then dip them out and scrape them thoroughly, putting all that you scrape off directly into the pot, into which at the same time you put rather less than a quart of Lima beans, and a piece of salt pork weighing from one and a half to two pounds. Boil for three quarters of an hour, then add the corn which you cut from the cobs, half a tablespoonful of sugar, and a very little salt
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Cook this with the app: pantry check, scaling, and the assistant.