Lima Beans
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.
LIMA BEANS. BY MRS. MOSES D. STIVERS. (Wife of Representative from New York.) pIE beans should be fresh and tender, but if they are not a pinch of soda in the first water will take away much of the strong taste. Parboil in water till they are half done, then turn off the water and renew from the teakettle, with just enough to finish cooking them. When they are thor- oughly cooked season with butter first, letting it brown slightly, with a pinch of salt (unless the butter is quite salt), and a little sugar. After this has cooked into them thoroughly, pour in enough cream to make a little gravy
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