Cream of Lima Bean Soup

Ingredients

• one-half pint of clean, plump, dry lima beans
• one good tablespoonful of butter
• one medium-sized onion
• three or four sprigs of parsley
• one pint sweet milk
• one-quarter saltspoonful of sugar
• salt to taste
• one teacup of cream

Method

1. 1

   Boil the lima beans until tender.

2. 2

   In a saucepan, melt butter, add onion and parsley, and simmer for 10 minutes.

3. 3

   Combine with beans, add heated milk, sugar, and salt.

4. 4

   Keep hot, then add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 22. The excerpt below is the record exactly as published.

one- half pint of clean, plump, dry lima beans; boil until tender. Put in a saucepan one good tablespoonful of butter, one medium-sized on- ion, (cut fine,) and three or four sprigs of pars- ley. Simmer over fire ten minutes, not allow- ing it to brown. Put mixture in with the beans, and let simmer ten minutes; then pass through through colander. Add one pint sweat milk, previously heated, one-quarter saltspoon- ful of sugar, and salt to taste. Leave over fire to keep hot, and just before serving add slowly one teacup of cream, stirring until well mixed. The above is sufficient for six plates. NO. 22. CREAM OF LIMA BEAN SOUP WITH NOODLES. Ella M. Holmes, Santa Mcnica, Cal.— Proportions for five persons: Lima beans, dry, one pint; butter two table- spoonfuls; one onion; cold water, two quarts. Wash and soak the beans three hours. Cook in salted water, with one onion, one and one- half hours. Sift through a strainer; put back in saucepan; add one pine sour cream, two spoonfuls of butter. Take one and one-half tablespoonfuls of sweet cream, mix flour to make a stiff dough, roll very thin; cut as for noodles, and add to the soup. Boil five minutes; serve with plain or cheese crackers. Sour cream makes a better soup stock than meat broth. NO. 23. CREAM OF ONION SOUP. Helen M. Magee, No. 122 North Johnson street. — For five persons take a dozen mild-flavored on- ions, medium size, minced fine and fried to a pale yellow in butter; add two quarts cold water, seasoned to taste with salt, black and red pepper; boil slowly for half hour. Have ready in the tureen, the yolks of four eggs, well beaten. Add the soup slowly, a little at a time, beatink well, until the yolks are well mixed with the soup. Serve on a separate plate thin slices of toasted French bread or crackers with one tablespoonful of grated cheese to a plate of soup. This soup is a clear, straw-colored liquid, like thin cream, with no suspicion of onion about it. NO. 24. CREAM POTATO SOUP. Mrs. Go- lay, San Diego, Cal.— Pare and cut* into dice eix medium-sized potatoes, chop fine one large onion. Place in kettle with just enough water to cover and boil until tender, then add one quart of rich milk. When scalding hot drop into it dumplings made as follows: Four heaping tablespoons flour, one teaspoon bak- ing powder, pinch of salt, one tablespoon cream and water enough to make soft dough; mould into small lumps and drop into milk. Cook ten minutes. Do not remove cover till done. Lift kettle from stove occasionally to prevent burning. When ready to serve salt, pepper and celery salt to taste. NO. 25. CREAM OF POTATO SOUP. (Or- iginal.) Mrs. H — , No. 1952 Lovelace avenue. — Boil four medium-sized potatoes; when done pass through fruit press and add butter the size of small egg; pepper and salt and beat until very light and creamy. Then add one quart hot milk, place over fire and beat con- stantly with egg beater until boiling point is reached, then add one egg (white and yolk beaten separately.) Serve immediately. Do not boil after adding egg or it will curdle. NO. 26. CREAM OF RICE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street.— Pearl barley, cracked wheat, sago, corn meal or rice can be used for this soup. Put over the fire in a thick saucepan with milk and water; as the grains soften it may be rubbed through a colander. To this pulp add enough hot milk to make a creamy soup; season it with salt, pepper and the least grat- ing of nutmeg. Serve hot. NO. 27. CREAM OF STEAK SOUP. Mrs. B. N. Hurd. No. 1742 West Twenty-fourth street. — Take bones and pieces of meat left overvfrom a broiled steak and boil two hours; add tomato or half a coffee-cup of canned tomato; one onion sliced, a pinch of curry powder. When well cooked, strain and add milk to make desired quantity and thicken slightly. Season to taste and add a good- sized piece of butter. NO. 28. CREAM TOMATO SOUP. Mrs. W. P. Elsdon, Highland Cal.— Pour off the juice from a quart can of tomatoes. Slice and boil two onions in a small quantity of water, pour off the water, and add to it the tomato juice; then add a quart of rich milk, (or a pint of milk, a pint of water, and a piece of butter, if milk is not plentiful.) Bring to a boil, and thicken with two tablespoons of flour. Very nice if the onion is omitted. The tomato from which the juice is drained can be used for scallop. NO. 29. CREAM TOMATO SOUP. Mrs. William Lawver, 1092 Pine avenue, Long Beach, Cal. — Put on to stew, one can or six ripe 'tomatoes, with one medium-sized cnion

Cook this with the app: pantry check, scaling, and the assistant.