Lima Bean Soup
From Every-day dishes and every-day work, 1897
White beans can be used instead but require longer cooking.
Presented as published in 1897. 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
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.
Lima Bean Soup. — Simmer a pint of Lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water as needed. When done, rub the beans through a colander. Add rich milk or water to make of a proper consistency, and salt to season ; reheat and serve. White beans may be used in place of Lima beans, but they require more prolonged cooking. A heaping tablespoonful of pearled tapioca or sago
Cook this with the app: pantry check, scaling, and the assistant.