vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lima Beans
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Lima beans can also be simply boiled and seasoned with salt, pepper, and butter.
Presented as published in 1885. 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
451Calories
28 gProtein
75 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein28 g
Carbohydrates75 g
Fiber17 g
Sugars11 g
Total Fat10 g
Saturated Fat2.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol30 mg
Sodium4501 mg
Potassium1664 mg
Calcium254 mg
Iron7.1 mg
Magnesium216 mg
Phosphorus528 mg
Zinc2.5 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D1.2 mcg
Vitamin C21 mg
Vitamin A68 mcg
Vitamin E2.4 mg
Vitamin K19 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate58 mcg
Choline156 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 217. The excerpt below is the record exactly as published.
LIMA BEANS. Put a quart of shelled Lima beans over the fire, in suffi- cient boiling water to cover them, with a tablespoonful of SALADS AND VEGETABLES. 40I salt, and boil them for about twenty minutes, or until they are tender ; then drain them \ add to them enough milk to cover them, a tablespoonful of butter, and a palatable sea- soning of salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.