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To Cook Succotash
From A practical cook and text book for general use, 1896
Use equal parts beans and corn, or a larger proportion of corn if preferred.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 52. The excerpt below is the record exactly as published.
To Cook Succotash. Lima beans are the best for succotash. Shell, wash and boil them until done, having them a little juicy, but not mushy. Cut the corn from the cob in small pieces
Cook this with the app: pantry check, scaling, and the assistant.