Instructions: Take two quarts shelled Lima beans (green), one dozen ears of corn

(cut off cob), and one pound pickled pork. Cover pork with water, and parboil it; add beans cooked until they burst; then add corn, two tablespoonfuls sugar, butter the size of a walnut, and pepper to taste. After corn is added, watch carefully to keep from scorching.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.