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Creamed Lima Beans
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 137. The excerpt below is the record exactly as published.
Creamed Lima Beans Soak a cupful of dried lima beans over night in cold water. In the morning drain and cook slowly in water two hours, then drain and add to a white sauce, one pint of milk, two tablespoons of flour, two tablespoons of butter, teaspoon of salt and a little pepper
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