Succotash of Corn and String Beans

Ingredients

• 1 quart fresh string beans
• 6 ears of fresh green corn
• 1/2 tablespoonful salt
• 1 tablespoonful cornstarch or flour
• 1 tablespoonful butter
• 1/4 teaspoonful white pepper

Method

1. 1

   String and cut beans, wash and drain.

2. 2

   Boil in water with salt until tender, about 1.5 hours.

3. 3

   Cut corn from the cobs, cover with milk, add sugar, and boil for 10 minutes.

4. 4

   Drain beans, return to saucepan, add corn, mix cornstarch with butter, add to succotash, season with pepper, cook a few minutes, and serve.

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.

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,

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