Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Lima Bean Soup
From The household cook book, 1902
Serves 4
Time: about 2.5 hours.
A modern interpretation · AI-generated from the original record
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
Method
Soak beans overnight, boil for 2 hours, rub through a colander, add milk, thicken with butter, and add beaten yolks.
Season and serve.
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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