Lima Beans
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.
Lima Beans. — Take a quart of Lima beans, add two ounces of butter, four ounces of diced ham, a little sugar and salt, a good teaspoonful of flour, and a few sweet herbs to taste. Put in a bag with half-a-pint of water and cook for 6o minutes in a moderate oven. , Vegetable Marrow. — Peel and halve lengthways two or three vegetable marrows, remove the seeds, blanch for three minutes and drain well. Chop up some cold meat or poultry left from a previous meal, season to taste, add a small chopped shallot or onion, a tablespoonful of flour, a little Worcester sauce, two small halved tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoon fuls of stock or gravy, mix well, stuff the marrow with the mixture, place in a well-buttered paper-bag, and bake for 55 to 50 minutes. SOYER’S PAPER-BAG COOKERY 69 Mushrooms. — Peel the mushrooms and wash them well. Then cook in the same way as tomatoes, and allow the same time. Peas, Plainly Boiled. — Put a pint of freshly-shelled peas, a spring of mint, and half- a-pint of water into a paper, seal up, and cook for 35 to 45 minutes. Peas. — Put a pint of freshly-shelled green peas in a basin, add a teaspoonful of sugar, an ounce of butter, a teaspoonful of flour, a little salt
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