This recipe is from “The Food Journal of Lewis & Clark: Recipes for an Expedition”, a fascinating cookbook by Mary Gunderson. Mary combed through the historical records of the Lewis and Clark Expedition, looking for details about their provisions and what they ate on the expedition and recreated dozens and dozens of recipes.
We met Mary in 2007 at a cooking demonstration at Niobrara State Park in Nebraska, on a blazing hot Saturday evening. She made some wonderful food and I bought her cookbook on the spot.
Every year at Niobrara, I bring that cookbook and we have one dinner by candlelight, with recipes from the Lewis and Clark cookbook. This is one of the simplest and one of the kids’ favorites.
2 cups fresh corn
2 cups fresh or frozen lima beans
1/2 cup water
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp half and half
Cook the corn, lima beans and water until the water is completely dried up. Remove from heat. Add salt, pepper and half and half and stir gently.
2 thoughts on “Succotash with Cream”
Ann, how delightful to remember the evening at Niobrara State Park. I love that the Succotash dish is now a family tradition for you! All the best, Mary
Mary, I am just thrilled to hear from you! Yes – we love that Succotash recipe and several others, too. We’ll be heading back to Niobrara this summer and your Lewis and Clark cookbook will be going with us. Thanks for contacting me. Ann