Succotash
A historical recipe from Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883).
A historical recipe
Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Project Gutenberg eBook #38823.
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 Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes, by H. J. Clayton (1883). Digitised by Project Gutenberg, eBook #38823 (https://www.gutenberg.org/ebooks/38823). 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
- three pounds of green
- a teacupful of rich milk
Method
- This is the original native American Indian name for corn and beans.
- In compounding this most palatable and wholesome dish, take two or three pounds of green, climbing, or pole beans--the pods of which are large, and, at the same time, tender.
- Break these in pieces of something like half-an-inch long, and let them lie in cold water about half-an-hour, at which time drain this off.
- Put them in a porcelain-lined kettle, covering them with boiling water, into which put a large tablespoonful of salt.
- When the beans become tender, pour off the greater portion of the water, replacing it with that which is boiling, and when the beans become entirely tender, cut from the cob about half the amount of corn you have of the beans, which boil for twenty minutes;
- but where canned corn is used five minutes will suffice.
- About five minutes before taking from the fire, take a piece of butter about the size of an egg, worked with sufficient flour or corn-starch to form a stiff paste.
- Season with plenty of black pepper and salt to taste, adding, at the same time, a teacupful of rich milk or cream.
- Then, to keep warm, set back from the fire, not allowing to boil, but simmering slowly.
- This will be equally good the next day, if kept in a cool place, with an open cover, which prevents all danger of souring.
- This is a simple, healthful, and most appetizing dish, inexpensive and at the same time easily prepared.