A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Put the beans in a pot with cold water, rather more than will cover them
Scrape the kernels from twelve ears of young sweet corn
Put the cobs in with the beans, boiling from half to three-quarters of an hour
Take out the cobs and put in the scraped corn
Boil again fifteen minutes
Season with salt and pepper to taste, a piece of butter the size of an egg and half a cup of cream
Serve hot
Modern guidance to help you succeed with this vintage recipe
Boiling the corn cobs with the beans extracts their natural starches and sugars, creating a flavorful, slightly thickened cooking liquid that amplifies the corn's sweetness. Adding the scraped kernels later prevents them from becoming tough and starchy—fresh corn requires minimal cooking to preserve its delicate texture and bright flavor. The butter emulsifies with the cream and starchy cooking liquid to create a cohesive, velvety sauce that coats both vegetables.
The beans can be cooked with the corn cobs up to 1 day ahead. Cool completely, then refrigerate the beans in their cooking liquid in an airtight container. When ready to serve, bring the beans and liquid back to a simmer, add the fresh corn kernels, and proceed with the recipe from step 4.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The succotash will thicken considerably when chilled due to corn starch. Reheat gently in a saucepan over medium-low heat, adding 2-3 tablespoons of water or cream to restore the creamy consistency. Avoid microwaving, as it can make the corn rubbery.
AI-generated tips from Chef Cecil's culinary database
The beans can be cooked with the corn cobs up to 1 day ahead. Cool completely, then refrigerate the beans in their cooking liquid in an airtight container. When ready to serve, bring the beans and liquid back to a simmer, add the fresh corn kernels, and proceed with the recipe from step 4.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The succotash will thicken considerably when chilled due to corn starch. Reheat gently in a saucepan over medium-low heat, adding 2-3 tablespoons of water or cream to restore the creamy consistency. Avoid microwaving, as it can make the corn rubbery.
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