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Curried Lima Beans

Name: Curried Lima Beans
Yield: 1 servings
Ingredients: 1 onion, chopped finely; 2 tablespoons Crisco; 1 tablespoon curry powder; 1 teaspoon salt; 1 teaspoon flour; 1 teaspoon lemon juice; 1 cup water; 1 1/2 cups cooked lima beans

From A calendar of dinners, with 615 recipes, 1913

Serves 1

Presented as published in 1913. 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

608Calories

19 gProtein

67 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories608 kcal

Protein19 g

Carbohydrates67 g

Fiber17 g

Sugars4.7 g

Total Fat31 g

Saturated Fat0.3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium2387 mg

Potassium1546 mg

Calcium123 mg

Iron7.6 mg

Magnesium208 mg

Phosphorus358 mg

Zinc2.3 mg

Copper0.9 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A38 mcg

Vitamin E1.9 mg

Vitamin K22 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3 mg

Folate77 mcg

Choline117 mg

Caffeine0 mg

Water423 g

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 138. The excerpt below is the record exactly as published.

Curried Lima Beans Tomato Salad Cheese Fritters Benedictine Jelly Coffee *Curried Lima Beans—Chop 1 onion finely and fry it for a few minutes in 2 tablespoons Crisco, add 1 table- spoon curry powder, 1 teaspoon salt, 1 teaspoon flour, 1 teaspoon lemon juice, and 1 cup water, allow to cook slowly for 20 minutes, then add 1% cups cooked lima beans,

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