vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lima Beans
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
216Calories
15 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories216 kcal
Protein15 g
Carbohydrates39 g
Fiber13 g
Sugars5.5 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.8 mg
Potassium955 mg
Calcium32 mg
Iron4.5 mg
Magnesium81 mg
Phosphorus209 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate156 mcg
Choline61 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 12. The excerpt below is the record exactly as published.
Lima beans Potato croquettes Escarole and chicory salad Savarin Montmorency Coffee Vogeleier omelet. Cut a roll in very thin slices, put in omelet pan with two ounces of butter, and fry until crisp. Add eight beaten eggs, with salt, pepper, and plenty of chives, and make into an omelet. Tartelette au Bar le Due. Line the moulds with tartelette dough, fill with raw white beans, and bake. When the dough is done remove the beans, and fill the tartelettes with imported Bar le Due jelly. Decorate with whipped cream. Consomme de la Mariee. Boil one quart of consomme. Put the yolks of four eggs in a soup tureen and stir well, adding the consomme slowly. Season with a little Cayenne pepper. Oyster sauce. Parboil a dozen oysters in their own juice for two minutes. Then strain the broth through a napkin into one pint of cream or Allemande sauce, add the oysters, and season. Lima beans. Boil the beans in salt water until soft, drain off, add sweet butter and a little pepper
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