Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lima Beans | 1/2 cup (85g) cooked | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two tablespoons butter
- one pint dried lima beans
- half pints dried corn
- one tablespoon flour
- six good sized ears
- five min- utes before serving add salt
- one-half teacup cream
- salt
- pepper
Directions
Cut up, take out inside, pare the pieces and stew in as little water as possible. A tin with holes in it, which will fit kettle and keep the squash from touch- ing the water, is best to steam with ; cook an hour, mash in kettle, and if watery let stand on the fire a few moments, mashing until it becomes dry : season with butter, salt and pepper ; be careful that it does not burn. Winter squashes are also cut up and baked in the oven.
SUCCOTASH.
Take pint of shelled lima beans, (green") or string beans, cover with hot water, boil half an hour, have ready corn, cut from six good sized ears, and add to beans ; boil fifteen minutes, add salt, pepper, and
VEGETABLES. 299
two tablespoons butter. Be careful in cutting down corn not to cut too deep, — better not cut quite deep enough and then scrape ; after corn is added watch carefully to keep from scorching.
SUCCOTASH.
Wash one pint dried lima beans and one and a half pints dried corn ; put beans in kettle and cover with cold water ; cover corn with cold water in a tin pan, set on top of kettle of beans so that while the latter are boiling the corn may be heating and swelling ; boil beans fifteen minutes, drain off, cover with boil- ing water, and when tender (half an hour) add corn, cooking both together for fifteen minutes ; five min- utes before serving add salt, pepper and a dressing of butter and flour rubbed together, or one-half teacup cream or milk thickened with one tablespoon flour.