1800s Cooking Tips and Recipes
Spring Bean Succotash Take two quarts of beans, string, cut fine; boil two hours with water enough to cover without boiling dry; cut the corn from six ears and boil with beans twenty minutes; season with butter, pepper and salt; just before dishing up add a tablespoonful of flour, moistened, also half a cup of sweet milk, and let it boil ten minutes. Those who have cream can use it instead of milk.
The Willimantic Chronicle, Willimantic, Connecticut, August 11, 1880
Spring Bean Succotash Take two quarts of beans, string, cut fine; boil two hours with water enough to cover without boiling dry; cut the corn from six ears and boil with beans twenty minutes; season with butter, pepper and salt; just before dishing up add a tablespoonful of flour, moistened, also half a cup of sweet milk, and let it boil ten minutes. Those who have cream can use it instead of milk.
The Willimantic Chronicle, Willimantic, Connecticut, August 11, 1880
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