Succotash
Recipe No. 592 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 592 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Beans, Lima, dry — 3 pounds*
- Water, cold — as needed
- Salt — as needed
- Corn — 2 No. 10 cans
- Onion juice — 2 ounces (4 mess kit spoons)
- Paprika — as needed
- Butter — 12 ounces (½ mess kit cup)
Directions
- Wash beans thoroughly. Cover with cold water; soak 3 to 4 hours.
- Add salt. Cover and heat to boiling point; reduce heat and simmer 1? hours or until tender but not split or mushy. Drain.
- Combine beans, corn, salt, onion juice, paprika and butter; mix well. Heat slowly to serving temperature.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Beans, Lima, dry — 3¾ oz Water, cold — to taste Salt — to taste Corn — 2 cups Onion juice — about 1 tsp Paprika — to taste Butter — 1 oz
1 No. 10 can Lima beans may be substituted for the 3 pounds dry Lima beans.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 592, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.