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Succotash
From The Swedish, French, American cook book, 1918
Serves 2
Serve as a vegetable with any kind of meat.
Presented as published in 1918. 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
311Calories
18 gProtein
56 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein18 g
Carbohydrates56 g
Fiber16 g
Sugars14 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.8 mg
Potassium1221 mg
Calcium33 mg
Iron4.9 mg
Magnesium110 mg
Phosphorus294 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate156 mcg
Choline61 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 424. The excerpt below is the record exactly as published.
Succotash {Succotash) Cook Lima beans [see recipe: Lima Beans with Butter]. Add to two cups of the beans one cup sw’eet corn; let simmer until well done. Add butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.