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Lima Bean Salad

Name: Lima Bean Salad
Yield: 3 servings
Ingredients: 1 cup lima beans cooked; 1 cup diced celery; 1 chopped green pepper; 1 finely minced onion; 1 cup green beans cooked; 2 teaspoons salt; 1 tbls. sugar; l^ cup vinegar; one cup mayonnaise

From Atlanta women's club cook book, 1921

Serves 3

Recipe by Mrs. G. B. Denman.

Presented as published in 1921. 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

659Calories

8 gProtein

31 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories659 kcal

Protein8 g

Carbohydrates31 g

Fiber7.5 g

Sugars10 g

Total Fat56 g

Saturated Fat8.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat33 g

Omega-33.9 g

Cholesterol31 mg

Sodium2100 mg

Potassium831 mg

Calcium96 mg

Iron2.3 mg

Magnesium63 mg

Phosphorus149 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.1 mcg

Vitamin C8.7 mg

Vitamin A12 mcg

Vitamin E2.5 mg

Vitamin K154 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate66 mcg

Choline49 mg

Caffeine0 mg

Water285 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.

1 cup lima beans cooked, meat grinder. 1 chopped green pepper. 1 cup diced celery. 1 finely minced onion. 1 cup green beans cooked. Mix all together with fork, adding 2 teaspoons salt, 1 tbls. sugar, l^ cup vinegar. Let stand one half hour to marinate, then stir, drain, and add one cup mayonnaise

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