Succotash Soup

Ingredients

• one cup of dried Lima beans
• two quarts of water
• one can of sweet corn
• one pint of white sauce
• one teaspoon of salt
• one-eighth teaspoon of paprika
• one tablespoon of sugar
• a trace of nutmeg

Method

1. 1

   Soak Lima beans overnight, rinse, and boil in water until soft.

2. 2

   Add chopped sweet corn, strain, and mix with white sauce and seasonings.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 35. The excerpt below is the record exactly as published.

Succotash Soup. Pick over and soak over night one cup of dried Lima beans. In the morning rinse, drain, and put on to boil in two quarts of water. Cook slowly till the beans are soft. When nearly done, chop one can of sweet corn as fine as possible, and stir it into the beans. Let it cook five minutes, then turn the whole into the strainer, and rub the pulp through. Put it over the fire again and add to it one pint of white sauce. Season with one teaspoon of salt, one-eighth teaspoon of paprika, one tablespoon of sugar, and a trace of nutmeg

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