vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lima Beans
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
663Calories
20 gProtein
52 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein20 g
Carbohydrates52 g
Fiber16 g
Sugars6.6 g
Total Fat48 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.4 g
Cholesterol136 mg
Sodium1209 mg
Potassium1267 mg
Calcium112 mg
Iron5.4 mg
Magnesium105 mg
Phosphorus320 mg
Zinc2.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate188 mcg
Choline74 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Lima Beans Boil until tender, season with butter and salt; serve with cream
Cook this with the app: pantry check, scaling, and the assistant.