Succotash
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Shell lima beans, wash and cover with boiling water;
- heat to boiling point and drain;
- throw away water and rinse beans, drain again.
- Cook in boiling, salted water until tender.
- Drain and add to an equal quantity of hot boiled corn cut from the cob.
- Season with salt, pepper and butter.
- Reheat before serving.
Plating
Cookware for this recipe
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Large pot
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Chef's knife
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Colander