Lima Beans
From Healthful cookery, 1904
Dry Lima beans can be soaked overnight and cooked slowly for better flavor.
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 53. The excerpt below is the record exactly as published.
Lima Beans. — Lima beans are not good until they are full grown, and have turned white. Shell, wash, cover with boiling water, and cook about Vegetables 155 one hour, or until tender. Let the water nearly evaporate, and add Nut Cream. Season with salt
Cook this with the app: pantry check, scaling, and the assistant.