Forefathers' Day Succotash

by Kat Kinsman, Posted Dec 20th 2008 @ 12:30PM

Scanned from Cooking and Traveling the Cape Cod Way (1953)

Forefather's Day isn't celebrated until tomorrow, but I'm posting this in anticipation of the East Coast's wintry mix blowing up the collective skirt of many folks' salt pork acquisition schedules. I'm a huge sucker for dishes made expressly in observance of regionally significant holidays and events -- especially so when the tenor of the recipe matches the spirit of the occasion. In New Orleans at Mardi Gras, it's all wild-hued, cream-slathered King Cake. On a chilly Christmas Eve in North Carolina, there is sweet, hot Moravian Love Feast coffee, and light potatoey buns, made to be split and shared.

It seems appropriate that a feast in commemoration of the Pilgrims' arrival in a bitter and bleak new terrain would involve some rather hardscrabble fare -- sustenance and utility, rather than sybaritic excess. Then again, I could be projecting 'cause I've never met a succotash I've really liked. Should I be able to get my frozen paws on some pea beans within the next 24 hours, I'll give this one a go.

If you should decide to do the same, please let us all know how it goes in the comments below. All I ask is that you remember to pay for the corn.

Filed Under: Retro cookery, Ingredients, Methods
Tags: america, beef, broiling, east coast, forefathers day, ForefathersDay, kat kinsman, KatKinsman, meat, pilgrims, plymouth, pork, poultry, retro, retro cookbook, retro cookery, retro food, RetroCookbook, RetroCookery, succotash, vegetables, vintage cookbook, vintage recipes, VintageCookbook, VintageRecipes, winter