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Canned Lima Beans
From The Henderson cook book, 1914
Serves 8
Corn may be canned the same way.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
86Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2 g
Carbohydrates21 g
Fiber4 g
Sugars15 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7001 mg
Potassium216 mg
Calcium61 mg
Iron1 mg
Magnesium26 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K51 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline18 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 82. The excerpt below is the record exactly as published.
CANNED LIMA BEANS. Eight cups green lima beans. % cup salt, % cup sugar, as much water as necessary
Cook this with the app: pantry check, scaling, and the assistant.