Lima Beans
From Every-day dishes and every-day work, 1897
Dry Lima beans are also excellent soaked overnight and cooked slowly.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 57. 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 94 EVEKY-DAY DISHES. water, and cook about one hour, or until tender. Let the water nearly evaporate, and add milk or cream thickened with a little flour. Season with salt to taste
Cook this with the app: pantry check, scaling, and the assistant.