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Succotash

A historical recipe from Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers, by Seneca (Writer on outdoor life) (1885).

A historical recipe

Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers, by Seneca (Writer on outdoor life) (1885). Project Gutenberg eBook #55705.

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 Canoe and Camp Cookery A Practical Cook Book for Canoeists, Corinthian Sailors and Outers, by Seneca (Writer on outdoor life) (1885). Digitised by Project Gutenberg, eBook #55705 (https://www.gutenberg.org/ebooks/55705). 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. Cut the corn from the cob and shell the beans.
  2. If string beans are used, string and cut into half-inch pieces.
  3. The right proportion for succotash is two-thirds corn to one-third beans.
  4. Put them into enough boiling salt water to cover them.
  5. Stew gently till tender, stirring frequently;
  6. then drain, add a cup of milk and a piece of butter the size of an egg, and stir till it boils up once.
  7. Season to taste.