Lima Beans
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 63. The excerpt below is the record exactly as published.
Lima Beans. Bread and Butter. Corn Pudding. Supper— Salad Pot-pourri. Thin Bread and Butter. Berries. Cake. Raspberry Sherbet. Lima Beans.— Shell, wash and cook in boiling water. After lo minutes add salt and cook until tender. Let the water boil nearly away and add !j cup hot cream. Season with butter salt and pepper
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