Lima Beans
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 67. The excerpt below is the record exactly as published.
Lima Beans. Boil three pints of Lima beans in plenty of water, and a little salt, until quite tender. Drain them and put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg. Mix two yolks of eggs in a tablespoonful of water and the juice of a lemon, add VEGETABLES. 147 them to your beans, with a tablespoonful of chopped parsley, and serve. 419. Succotash. Take a pint and a half of boiled Lima beans, and the same of boiled corn, cut from the cob. Mix them together in a saucepan on the fire, with six ounces of butter, half a glass of milk, a pinch of salt, pepper, and nutmeg, and serve very hot. 420. Dried Lima Beans. Soak three pints of Lima beans in water for twelve hours, and proceed as for fresh Lima beans (Art. 418). 42 r. Mashed Potatoes. Peel and wash eight medium-sized potatoes, cut them in pieces, and put them in a saucepan with a quart of cold water and a little salt. Boil until perfectly tender, drain, press through a sieve, and put them in a saucepan, with a pinch of salt and a glass of milk, and serve hot. 422. Baked Mashed Potatoes. Prepare your potatoes as the above, with the exception of the milk, place them in a pan in the oven, with some melted butter on top, and, when well browned, serve. 423. Potato Croquettes. Boil four potatoes, drain them, press them through a sieve, and then put them in a saucepan with an ounce of butter, a pinch of salt, pepper, nutmeg, and sugar. Heat them well, and add an egg. Let your mixture become very cold, form it into croquettes. Beat up three eggs, into which dip each croquette, and cover en- tirely with egg, then roll them in bread-crumbs, and fry in hot lard. When colored a light brown, drain them, and serve very hot. I48 FRENCH DISHES. 424. Mashed Potatoes with Bacon. Cut a quarter of a pound of bacon in small pieces, also an onion, put them in a saucepan on the fire, and, when the onion begins to color, add a pint of water, several branches of parsley, inclosing two cloves, a branch of thyme, two bay-leaves, and tie all to- gether ; add eight potatoes, which you have washed, peeled, and cut in quarters, a pinch of pepper
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