- Joined
- Jan 3, 2013
- Messages
- 20,091
- Reaction score
- 1,025
A lot of corn in there for a man that hates grits... :haha:
looking for recipes.
- Thread starter Woods Dweller
- Start date
Help Support Muzzleloading Forum:
Blizzard of '93
Cannon
- Joined
- Oct 3, 2006
- Messages
- 7,237
- Reaction score
- 14
wow that looks tasty.
Spence, that's Three Sisters, not succotash.
:nono:
Still, maybe if it was made a little sweet instead of savory, like with a dollop of maple syrup and a little less of the pepper and sage, well, then I could see my way to eatin' it (at least 'fore grits which is yet another option for the OP).
:nono:
Still, maybe if it was made a little sweet instead of savory, like with a dollop of maple syrup and a little less of the pepper and sage, well, then I could see my way to eatin' it (at least 'fore grits which is yet another option for the OP).
Most definitions of succotash just say limas and corn. Anything else added is just succotash with peppers, or whatever. So, from a certain point of view (mine), my three sisters is succotash with butternut. :haha:Alden said:
Whichever way, it's better with butternut, as are most things.
Spence
You can take them butternuts or Hubbards or pumpkin, cut in 1/2 or cut off the end, scoop out the seads and fill with a maple syrup or sugar and water or thicken brown sugar and water and bake in the coals, ummm. I use fake brown sugar and maple flavor, almost as good. And a meal in its self.
It's only in the South where, I notice, they have lost the recipe and almost anything can be called succotash... The original beans wouldn't have been Lima's though; they snuck in North across the border later. It was probably cranberry beans, often called shell beans by Americans, when the beachhead generation arrived.
Dietary Alden, I only eat about 50 grams of carbs per day. One squash cooked right would be a day's worth for me. Lots of folks don't have my restrictions so they can cook it right....I have to fake it 
It's Splenda brand brown sugar, taste mostly like the real thing when cooked, undigestable, so no cal or carbs. It is not as good as maple for sure
I don't have any in my cupard to look up used my last at thanksgiving, I thought it was all splenda. Sugar twin also makes a brown.
Guess I'm ok been 7 mo since I had it.... Add checking sondes now and a thump on the floor :haha:
R.C.BINGAMAN
40 Cal.
- Joined
- Jan 14, 2010
- Messages
- 293
- Reaction score
- 9
PEOPLE EATING TASTY ANIMALS !
From: A New and Easy Method of Cookery
by Elizabeth Cleland c. 1755
A green Pease Soup
TAKE a peck of young green Pease, put them in a Stew Pot, cover them with Water, put in a little Thyme, Parsley, Onion, Pepper, Salt, and a good Lump of Butter; then cover them, and let them stew a While; then cut four Cabbage Lettices in Quarters, with six Cucumbers, pared and sliced, and a Handful of Purslain; put them in the Soup, with a piece of Butter, and more seasoning; then fill your Pan with Water; the Soup will take Stewing two Hours; if the Liquor is too much wasted away in that Time, add a little more boiling Water to it.
A peck is two dry gallons so this makes a very large amount.
Reduce to:
two cups frozen pease, half a cucumber ”“ diced, and half of a quarter of a head of cabbage - chopped. For a vegetarian, use a couple tablespoons of olive oil instead of butter
To make Spring Soup
TAKE twelve Lettices, cut them in slices, and put them into strong Broth, get six green Cucumbers, pare them and cut out the Cores, cut them into little Bits, and scald them in boiling Water, and put them into your broth; let them boil until very tender, with a Mutchkin of young Pease and some Crumbs of Bread.
(or take the above Pease Soup recipe and substitute two heads of Romaine lettuce ---thicken with bread crumbs)
To make a white Fricasey of Mushrooms
WASH the little white Mushrooms in Milk and Water, put them down [in a pot] to boil in a little Water and a Blade of Mace, a little white Pepper, with a whole Shalot. When they are tender, put to them [add] a little Cream, and a Bit of Butter worked in Flour. When you put them down to boil, put but a very little Water in it, and let them be very closs covered [use a well fitted lid on the pot]; Just as you are sending them up, put a little white Wine and a very little Lemon Juice, keeping it stirring all the Time[when cooking].
You will want to substitute EVOO for the butter and probably the cream.
LD
by Elizabeth Cleland c. 1755
A green Pease Soup
TAKE a peck of young green Pease, put them in a Stew Pot, cover them with Water, put in a little Thyme, Parsley, Onion, Pepper, Salt, and a good Lump of Butter; then cover them, and let them stew a While; then cut four Cabbage Lettices in Quarters, with six Cucumbers, pared and sliced, and a Handful of Purslain; put them in the Soup, with a piece of Butter, and more seasoning; then fill your Pan with Water; the Soup will take Stewing two Hours; if the Liquor is too much wasted away in that Time, add a little more boiling Water to it.
A peck is two dry gallons so this makes a very large amount.
Reduce to:
two cups frozen pease, half a cucumber ”“ diced, and half of a quarter of a head of cabbage - chopped. For a vegetarian, use a couple tablespoons of olive oil instead of butter
To make Spring Soup
TAKE twelve Lettices, cut them in slices, and put them into strong Broth, get six green Cucumbers, pare them and cut out the Cores, cut them into little Bits, and scald them in boiling Water, and put them into your broth; let them boil until very tender, with a Mutchkin of young Pease and some Crumbs of Bread.
(or take the above Pease Soup recipe and substitute two heads of Romaine lettuce ---thicken with bread crumbs)
To make a white Fricasey of Mushrooms
WASH the little white Mushrooms in Milk and Water, put them down [in a pot] to boil in a little Water and a Blade of Mace, a little white Pepper, with a whole Shalot. When they are tender, put to them [add] a little Cream, and a Bit of Butter worked in Flour. When you put them down to boil, put but a very little Water in it, and let them be very closs covered [use a well fitted lid on the pot]; Just as you are sending them up, put a little white Wine and a very little Lemon Juice, keeping it stirring all the Time[when cooking].
You will want to substitute EVOO for the butter and probably the cream.
LD
Most people don't realize that brown sugar is no longer an intermediate stage between sugar cane juice and white sugar. For whatever modern manufacturing reasons, it is fully processed white sugar with molasses added back. That apparently gives more control, makes it easier to make the full range of light and dark variates. So, that sugar and molasses listed in the ingredients is the plain old brown sugar. Since it's listed first, that means there's more of it than all the other stuff.Wes/Tex said:
Spence
