vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lima Beans
From The complete cook book, 1900
Serves 4
Mushrooms and a little cream are an improvement.
Presented as published in 1900. 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
Nutrition per serving
12Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.6 g
Carbohydrates2.3 g
Fiber0.5 g
Sugars0.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium33 mg
Calcium5.1 mg
Iron0.6 mg
Magnesium3.1 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline2.2 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.
LIMA BEANS. Cover your lima beans with cold water and let them remain in it one hour before cooking. Then plunge them into boiling water. Cover them and cook 130 The Complete Cook Book. rapidly. They require about an hour to cook tender. When done drain off all the water and stir in butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.