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Lima Bean Soup

Name: Lima Bean Soup
Yield: 4 servings
Ingredients: a pint of dried Lima beans; 3 pints of water; a pint of milk or cream; a lump of butter rolled in flour; the beaten yolks of 2 eggs; pepper and salt

From The household cook book, 1902

Serves 4

Time: about 2.5 hours.

Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.

LIMA BEAN SOUP — Soak a pint of dried Lima beans over night; turn off the water in the morning, and put on the fire to boil slowly for 2 hours, with 3 pints of water; then rub through a colan- der. Put in the kettle again and add a pint of milk or cream, and thicken with a lump of butter rolled in flour. When it boils, add the beaten yolks of 2 eggs. Season with pepper and salt

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