Dried Lima Beans

Ingredients

• 1 quart dried Lima beans
• 1/2 pound of lean, well-washed salt pork
• 1/2 tablespoonful butter
• 1/4 teaspoonful white pepper
• 1 tablespoonful unsweetened condensed milk
• a little fine-chopped parsley

Method

1. 1

   Soak the dried Lima beans overnight.

2. 2

   In the morning, drain and place them in a saucepan with salt pork, covering with cold water.

3. 3

   Cook until tender, then remove the pork.

4. 4

   Mix butter with flour, add to the beans, season with white pepper and salt, and cook for a few minutes.

5. 5

   Finally, add condensed milk and parsley before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 328. The excerpt below is the record exactly as published.

a little fine-chopped parsley, season to taste with salt, and serve. Lima Beans^ Sauted. — Boil 1 quart fresh shelled Lima beans in salted water 30 minutes, then drain off all the water, put the beans into cold water until cold ; then drain again, and return to the saucepan, add 1 tablespoonful butter, Vs e^^n teaspoonful salt, Vi teaspoonful nutmeg, toss over the fire until hot, add Yt gill of cream and 1 teaspoonful fine-chopped parsley, then serve. Dried Lima Beans. — Soak 1 quart dried Lima beans in cold water overnight ; in the morning drain and place them in a sauce- pan with Ys pound of lean, well-washed salt pork, cover with cold water, and cook till tender ; remove the pork, mix Ys tablespoonful butter with Y2 teaspoonful flour, add it to the beans ; season with Y4 teaspoonful white pepper and salt to taste, cook a few minutes ; add 1 tablespoonful unsweetened condensed milk and a little fine- chopped parsley, then serve. Pork and Beans. — Soak 1 quart dried beans for several hours in cold water; drain and place them in a saucepan; cover with cold water ; add 1 pound salt pork and 2 whole onions ; cook until the beans are tender, but not broken, which will take about 2 hours ; then pour the beans into a dish ; add 1 tablespoonful mo- lasses, Y4 teaspoonful white pepper and a little salt ; lay the pork in the center, and bake 1 hour. Baked Beans with Tomato Sauce. — Boil 1 pint beans with Ys pound pork the same as in foregoing recipe ; when done, drain them in a colander. Prepare a tomato sauce the same as on page 95 ; put the beans with the sauce into a dish, lay the pork in the oenter, and bake 1 hour. VBGETABLBS. 491 PBAS. Green Peas— Modern Style.— Shell V, peck of young peas, put them in a saucepan, add 1 tablespoonf ul sugar and suflScient boiling water to barely cover ; add 2 ounces butter and 1 head of lettuce, boil 15 minutes ; then add 1 even teaspoonf ul salt, remove the lettuce, and cook till nearly dry ; add V^ teaspoonf ul white pep> per. Mix the yolks of 2 eggs with Y^ cupful cream, add it to the peas, let it remain for a few minutes over the fire without boiling, then serve. Green Peas h PAUemande.— Shell */• pook fresh green peas, place them in a saucepan over the fire, barely cover with boiling water, add 1 tablespoonf ul sugar, and cook till tender ; then add 1 even teaspoonful salt. Mix 1 tablespoonf ul butter with 1 teaspoon* f ul flour, add it to the peas, stir and cook for a few minutes ; taste ; if necessary, add more salt; add last 1 tablespoonf ul fine-chopped parsley, and serve. Stewed Peas and Carrots h I'Allemande.— Glean and cut into slices 3 or 4 carrots, lay several slices over one another, and cut them into fine narrow strips, like straws, then measure ; there should be 1 pint. Place in a saucepan over the fire, cover with boiling water, add 1 tablespoonf ul sugar, and cook 30 minutes ; then add 1 pint of fresh green shelled peas, cook 20 minutes ; season with 1 tea- spoonful salt; mix 1 tablespoonf ul butter with Yj tablespoonf ul fiour, add it to the vegetables, stir and cook 3 minutes ; add 2 table- spoonfuls cream or a little unsweetened condensed milk, add last 1 tablespoonf ul fine-chopped parsley ; taste, and if necessary add more salt, then serve. Green Peas h PAmfiricaine.— Shell Y» peck fresh green peas, place them in a saucepan over the fire, cover with boiling water; add 1 teaspoonful sugar, cook till nearly done, then add 1 teaspoon* ful salt, and cook a few minutes longer ; add 1 tablespoonful butter,

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