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Add a photoServings: 6
Ingredients
- 3 Tbsp. unsalted butter
- 2 c. fresh cut corn, including pulp scra, ped from cob
- 2 med yellow squash, grated
- 1 x salt and freshly grnd pepper
Directions
- Heat butter in large cast iron skillet, stir in corn and squash, and simmer, covered, about 10 - 15 min. Uncover and cook and stir briskly to reduce any liquid. Season to taste and serve immediately.
- NOTE: This is a great period recipe which makes great use of two grand old summer vegetables, which will be a group pleaser at any reenactment. It will be perfect for campfire Heavy Metal (cast iron)
- cooking.
- This recipe dates from the first half of the 19th Century.
- Woodlawn PlantationPlantation/Pope-Leighey House Council
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 6 servings | |
| Calories 77 | |
| Calories from Fat 53 | 69% |
| Total Fat 6.09g | 8% |
| Saturated Fat 3.71g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 5mg | 0% |
| Potassium 214mg | 6% |
| Total Carbs 5.6g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.96g | 1% |
| Protein 1.41g | 2% |
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