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Lima Bean Soup
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Frank Mullins, Franklin, 111.
Presented as published in 1912. 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
53Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.6 g
Carbohydrates12 g
Fiber1.8 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium272 mg
Calcium13 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline9 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 106. The excerpt below is the record exactly as published.
LIMA BEAN SOUP.— Cut up 2 mutton chops, 1 qt. of Lima beans, 1 onion, 2 potatoes; cut in very small pieces; salt and pep- per, a sprig of parsley; cook until beans are done. — ^Mrs. Frank Mullins, Franklin, 111. 162 SOUP MINNESOTA BEAN SOUP.— Soak the beans over night; in the morning pour off the water, replacing it with fresh water; set over the fire until the skins slip off easily. Throw them into cold water and ru'b well, the skins will rise to the top and can be re- moved. Boil the beans until perfectly soft, allowing 2 qts. of water to 1 qt. of beans; mash the beans and add flour and butter together, seasoning with salt and pepper
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