Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
191
Calories
10g
Protein
2g
Fat
38g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- one pint of green corn cut from the cob
- a pint of lima beans
- pepper
- salt
Directions
1
a | tha heina.¢ p it under the prine, and let
2
a plate upon the top to kee
3
124 THE BREADMAKER’S COOKING LESSONS.
4
them alone for an hour or more. Wipe each slice, dip in beaten egg, then in cracker-crumbs, and fry in hot lard until well done and nicely browned.
5
SUCCOTASH.
6
One pint of green corn cut from the cob, and two- thirds of a pint of Lima beans; let them stew in just enough water to cover the: until tender, then season with butter, pepper, salt, and a little milk; simmer to- gether a few moments and serve.
Recipe sourced from
internet_archive