| New England Succotash - 1894 Style |
~ from Jone Johnson Lewis, Women's History Guide
Recipes, 1894 style
The recipes in this collection are representative of cooking in America in the
late 19th century, and the compilation of a cookbook shows the ways in which
women were beginning to organize and act both within their traditional roles and
outside of traditional expectations. The recipes are presented exactly as
written in 1894, and may not conform to current nutritional or food preparation
standards. Try at your own risk.
From:
Recipes Tried and True
Compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion,
Ohio, 1894
NEW
ENGLAND SUCCOTASH. MRS. S. A. POWERS.
Take two quarts shelled Lima beans (green), one dozen ears of corn (cut off
cob), and one pound pickled pork. Cover pork with water, and parboil it; add
beans cooked until they burst; then add corn, two tablespoonfuls sugar, butter
the size of a walnut, and pepper to taste. After corn is added, watch carefully
to keep from scorching.
