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Creamed Lima Beans
From The Pattern cook-book, 1890
Serves 2
This method preserves the sweetness of the beans.
Presented as published in 1890. 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
366Calories
23 gProtein
51 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein23 g
Carbohydrates51 g
Fiber13 g
Sugars17 g
Total Fat8.7 g
Saturated Fat4.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol30 mg
Sodium98 mg
Potassium1329 mg
Calcium338 mg
Iron4.5 mg
Magnesium110 mg
Phosphorus460 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate156 mcg
Choline105 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 113. The excerpt below is the record exactly as published.
CREAMED LIMA BEANS. It is well known that much of the sweetness of lima beans is lost in the water that is drained from them after boiling. This flavor will all be saved by cooking them as follows : Place the beans in a double boiler, or in a tin pail set in a kettle of water. Cover them with milk
Cook this with the app: pantry check, scaling, and the assistant.