Lima Beans

Ingredients

• 1 quart shelled Lima beans
• 1/2 teaspoonful salt
• 1/2 teaspoonful cornstarch or flour
• 1 tablespoonful butter
• 1 gill of cream
• a little fine-chopped parsley

Method

1. 1

   Place the Lima beans in a saucepan, cover with boiling water, and add salt.

2. 2

   Boil until tender.

3. 3

   Mix cornstarch or flour with butter, add to the beans, and cook for a few minutes.

4. 4

   Finally, add cream, parsley, and season to taste before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 328. The excerpt below is the record exactly as published.

d 1 teaspoonful salt, 74 teaspoonful pepper, 1 whole onion, and a small bouquet, boil until done ; then add 1 ounce butter and Vf gill cream or unsweet- ened condensed milk, cook for a few minutes, and serve. Another way is to add y^ cupful red wine and 1 onion into which 3 cloves have been stuck. Lima Beans. — Place 1 quart shelled Lima beans in a saucepan, cover with boiling water, add Y^ teaspoonful salt, and boil till ten- 490 VEGETABLES. der. Mix y^ teaspoonful cornstarch or flonr with 7^ tableepoonfiil butter ; add it to the beans, cook a few minutes ; add 1 gill of cream or unsweetened condensed milk, a little fine-chopped parsley, season to taste with salt, and serve. Lima Beans^ Sauted. — Boil 1 quart fresh shelled Lima beans in salted water 30 minutes, then drain off all the water, put the beans into cold water until cold ; then drain again, and return to the saucepan, add 1 tablespoonful butter

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