Lima Beans
From The housekeeper's companion, 1883
Ensure beans are tender before serving.
Presented as published in 1883. 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 The housekeeper's companion (1883), page 124. The excerpt below is the record exactly as published.
Lima beans and sweet corn make the finest succotash. Lima Beans. — Lay a quart of shelled Lima beans in cold water for one hour, then put them into a stewpan and pour water over to cover them, cover the stewpan and let it boil fast for half an hour; then take one between your finger and thumb; if it will mash easily, it is done; drain off nearly all the water, add a small teacupful of butter, a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.