Succotash

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

half a breakfastcupful of grated or canned corn ↝ Corn, raw [Corn]
the same of cooked beans ↝ Yardlong bean, raw [Vegetables and Vegetable Products]
French or string beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
Lima or butter beans ↝ Lima beans, NFS [Beans, peas, legumes]
dried beans ↝ Beans, cannellini, dry [Legumes and Legume Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
milk ↝ Milk, NFS [Milk, reduced fat]
a teaspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a full tablespoonful of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (9)

If French or string beans are chosen, cook in just enough salted water to cover them.
If Lima or butter beans are used, cook till perfectly tender.
If dried beans are preferred, they must be soaked for twenty-four hours and then cooked as usual.
Mix the corn and the beans.
Season to taste with salt and pepper.
Add just enough milk to moisten it all.
Stir in a teaspoonful of flour and a full tablespoonful of butter.
Let it just boil up well, then serve.
If over-cooked the corn toughens.

Original Text · last edited 4 days ago

succotash.—Have ready half a breakfastcupful
of grated or canned corn and the same of
cooked beans. (If French or string beans are chosen,
cook in just enough salted water to cover them;
if Lima or butter beans are used, cook till perfectly
tender; whilst if dried beans are preferred, they must
be soaked for twenty-four hours and then cooked
as usual.) Mix the corn and the beans, season to
taste with salt and pepper, add just enough milk to
moisten it all, stir in a teaspoonful of flour and a
full tablespoonful of butter, let it just boil up well,
then serve. If over-cooked the corn toughens.

Notes

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