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Succotash of Corn and Lima Beans

From European and American cuisine, 1914

Serves 1

Presented as published in 1914. 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

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 333. The excerpt below is the record exactly as published.

Snccotasli of Corn and Lima Beans. — Place a saucepan with 1 pint of fresh shelled Lima beans over the fire, cover with boiling water, add small teaspoonful salt, and cook till tender, which will take about 30 minutes. Cut the com from 4 ears of fresh green com, place the com in a separate saucepan, cover with milk, add 1 tablespoonful sugar, cook 10 minutes ; mix Yt tablespoonful cornstarch or fiour with 1 tablespoonful butter, add it to the com, season with 1 even teaspoonful salt, Yt even teaspoonful white pep- per, cook 3 minutes ; drain the Lima beans, add them to the com, cook 2 minutes* and serve. Snecotash of Corn and String Beans.-^String and cut 1 quart fresh string beans slantingly into pieces, wash and drain ; 498 VEGETABLEa place them in a sancepaD, cover with boiling water, add Vs table- spoonful salt, and boil till tender, about ly^ hour. Gut the com from the cobs of 6 ears of fresh green com, place it in a saucepan, cover with milk, add 1 tablespoonf ul sugar, and boil 10 minutes. As soon as the beans are done, drain in a colander, return the beans to the saucepan, add the com ; mix 1 tablespoonf ul cornstarch or flour with 1 tablespoonful butter, add it to the succotash (if too thick, add a little milk) ; season with Y4 teaspoonful white pepper,
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