Succotash from Dried Samp and Beans

Ingredients

• Use for this dish dried samp
• and dried Lima beans
• season them palatably with salt
• season them palatably with pepper
• a heaping teaspoonful of butter

Method

1. 1

   Soak the samp and beans overnight in cold water, in separate bowls.

2. 2

   In the morning boil the samp as directed in the recipe for stewed hominy; put an equal quantity of the beans over the fire in fresh cold water, in another saucepan, and let them boil gently until they are tender, but not at all broken; then place a saucepan containing them where they will keep hot, without boiling, until the samp is done.

3. 3

   When both samp and beans are tender, drain them nearly dry, put them together over the fire, season them palatably with salt and pepper, add a heaping teaspoonful of butter to each quart of succotash, and heat it; serve the succotash hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 220. The excerpt below is the record exactly as published.

n season it palatably with pepper and butter, and serve it as a vegetable ; or use it with milk or cream and sugar for breakfast or supper. The cold boiled samp is excellent fried with butter or heated in milk. STEWED HOMINY. Wash a cupful of hominy, put it over the fire in two quarts of cold water, and slowly heat and boil it gently for about four hours, or until it is quite soft ; then drain it, and place it where the water will evaporate while a cream gravy is being made as follows : Put over the fire two tablespoon- fuls of butter, and partly melt them ; when the butter is quite soft, gradually stir with it half a pint of cream or an equal quantity of milk ; if the cream is used, add it to the hominy as soon as it is hot ; if milk is used, take it off the fire when it is hot, stir with it the yolks of two raw eggs, and mix it with the hominy ; serve the hominy directly the milk or cream is added to it, remembering that the eggs used with the milk will curdle if the hominy is allowed to boil after they are added to it. SUCCOTASH FROM DRIED SAMP AND BEANS. Use for this dish dried samp and dried Lima beans. Soak the samp and beans over night in cold water, in separate SALADS AND VEGETABLES. 407 bowls. In the morning boil the samp as directed in the recipe for stewed hominy ; put an equal quantity of the beans over the fire in fresh cold water, in another saucepan, and let them boil gently until they are tender, but not at all broken ; then place a saucepan containing them where they will keep hot, without boiling, until the samp is done. When both samp and beans are tender, drain them nearly dry, put them together over the fire, season them palatably with salt and pepper, add a heaping teaspoonful of butter

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