vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Cream of Lima Bean Soup

Name: Cream of Lima Bean Soup
Yield: 2 servings
Ingredients: one pint of Lima beans cooked very tender; one quart of fresh milk; a tablespoon of butter; pepper; salt; a little flour

From The Landmarks club cook book, 1903

Serves 2

Presented as published in 1903. 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

509Calories

31 gProtein

62 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories509 kcal

Protein31 g

Carbohydrates62 g

Fiber13 g

Sugars29 g

Total Fat22 g

Saturated Fat9.2 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol74 mg

Sodium190 mg

Potassium1687 mg

Calcium632 mg

Iron4.5 mg

Magnesium139 mg

Phosphorus702 mg

Zinc3.8 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.6 mg

Vitamin K3.8 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.3 mg

Folate156 mcg

Choline148 mg

Caffeine0 mg

Water562 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 18. The excerpt below is the record exactly as published.

cream OP lima BEAN SOUP. One pint of Pima beans cooked very tender; press through a colander . Add one quart of fresh milk and a tablespoon, of butter and a little flour, rubbed together. Pepper and salt

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