Creamed Lima Beans
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
44Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein2.4 g
Carbohydrates9.8 g
Fiber4 g
Sugars4.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2334 mg
Potassium183 mg
Calcium56 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K60 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate41 mcg
Choline21 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 84. The excerpt below is the record exactly as published.
Creamed Lima Beans—Soak 1 cup beans overnight in cold water. Drain; cover with cold water and simmer until soft. Add 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.