Lima Beans
From Home dissertations, 1891
All shell beans can be cooked similarly.
Presented as published in 1891. 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 Home dissertations (1891) by Tilton, E. Stevens Mrs., page 114. The excerpt below is the record exactly as published.
LIMA BEANS. Put one quart of shelled beans into a pan of cold water, and let them remain an hour ; put them in boiling water, more than enough to cover them ; when tender pour off the water ; add two ounces of butter and half a gill of cream ; season with pepper and salt ; let them simmer a moment, then serve. All shell beans may be cooked in this way- STRING BEANS. With a sharp knife snip off the ends into small pieces about an inch long, removing the strings as you break them. Boil them until tender in plain salt and water. When tender remove with a skimmer, and season with a li
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.