Lima Beans and Mushrooms

Ingredients

• 2 cups cooked lima beans
• 1/8 t-spoon salt
• 1 tbls. butter
• 1/4 cup cream
• 2 cups fresh mushrooms

Method

1. 1

   In a saucepan, combine butter, beans, mushrooms, and cream.

2. 2

   Simmer for about ten minutes and serve hot.

Nutrition per serving

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 88. The excerpt below is the record exactly as published.

LIMA BEANS AND MUSHROOMS. 2 cups cooked lima beans. i/j[< t-spoon salt. 1 tbls. butter. 14. cup cream. 2 cups fresh mushrooms. Use beans that have been cooked, season with salt, pepper and butter. Put butter in saucepan, add beans, mushrooms and cream ; let simmer for about ten minutes ; serve hot. Dried lima beans should be soaked over night before using, drained and cooked in boiling water until soft. Season with cream and butter. Mrs. E. Covington. SUCCOTASH. 10 ears of com. 1 tbls. salt. 1 qt. lima beans. 14 t-spoon pepper. 2 tbls. butter. 1 cup sweet cream. With sharp knife, cut corn from the cob, and add to the lima beans the last 15 minutes of cooking. The mixture should be cooked nearly dry. Add butter, seasonings and cream, and simmer for 10 minutes. Mrs. Chas. Myers. SCALLOPED CABBAGE. Choose a hard crisp head of cabbage cut in quarters and cook till tender (25 min.) in boiling salted water. Chop rather fine, place in buttered baking dish pour over a generous amount of cream sauce and sprinkle top with bread crumbs. Bake 20 min. and serve in the same dish. This is as good as cauliflower. Mrs. Spencer R. Stone. 166 ATLANTA WOMAN'S CLUB COOK BOOK STUFFED CABBAGE. Select firm hard head cabbage, take out inside, leaving four or five leaves. Make dressing similar to turkey dressing (see recipe) minced meat, oysters or chestnuts may be added to dressing. Re- stuff cabbage, tie up and put in thin sack. Boil in salt water two hours. Remove from sack and serve. Mrs. B. R. Adams, Montezuma, Ga. CAULIFLOWER. Trim off outside leaves and lay blossoms in cold salted water. Slugs and other insects will drop out, especially if gently shaken in the water. Tie in piece of mosquito netting and lay, head up in boil- ing salted water and cook gently from twenty to thirty minutes or till very tender. Drain and serve with Hollandaise or Cream Sauce. This makes a delicious garnish for fried spring chicken or fried sweet breads. Cauliflower with Parmesan cheese is made as above, adding a t-spoon of Parmesan cheese to the sauce before it is poured over the cauliflower; sprinkle melted butter over it and bake a few minutes in a hot oven. Mrs. Charles Myers. FRIED CORN. 6 medium ears com. 1 cup water. 4 slices bacon. 1 t-spoon salt.

Cook this with the app: pantry check, scaling, and the assistant.