Cream of Lima Beans

Ingredients

• two ounces of butter
• half a pint of mirepoix
• a tablespoonful of flour
• one pint of Lima beans
• half a tablespoonful of salt
• three pints of white broth
• half a cupful of cream
• a handful of croutons souffles

Method

1. 1

   Put butter in a saucepan with mirepoix, flour, and Lima beans, seasoning with salt.

2. 2

   Moisten with white broth; cook for thirty minutes; strain through a sieve, and serve with cream and croutons.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.

a handful of croutons souffles (No. 134). 75. Cream of Lima Beans. — Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and or.e pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth (No. 99); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream

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