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Canned Succotash

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by curated dish list: succotash (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Open the can an hour before it is to be cooked, and turn into a bowl.
  2. Drain off the liquor, put the succotash into a saucepan, cover with boiling water, and stew half an hour.
  3. Throw off half the water, and add as much cold milk.
  4. When it boils, put in a tablespoonful of butter, cut into quarters and rolled in flour;
  5. pepper and salt;
  6. simmer five minutes and serve in a vegetable-dish.