dinner
Lima Beans
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 106. The excerpt below is the record exactly as published.
Lima Beans. Take a quart of lima beans, add two ounces of butter, four ounces of diced ham, a little sugar and salt, a good teaspoon- ful of flour, and a few sweet herbs to taste. Put in a bag with half-a-pint of water and cook for sixty minutes in a mod- erate oven (300° Fahr.). Vegetable Marrow. Peel and halve lengthways two or three vegetable marrows, 152 STANDARD COOKERY. remove the seeds, blanch for three minutes and drain well. Chop up some cold meat or poultry left from a previous meal, season to taste, add a small chopped shallot or onion, a table- spoonful of flour, a little Worcester sauce, two small halved tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoonfuls of stock or gravy, mix well, stuff the marrow with the mixture, place in a well- buttered paper-bag, and bake for thirty-five to fifty minutes in 300° Fahr. Mushrooms. Peel the mushrooms and wash them well. Then cook in the same way as tomatoes, and allow the same time. Peas, Plainly Boiled. Put a pint of freshly-shelled peas, a sprig of mint, and half a pint of water into a paper-bag, seal up, and cook for thirty-five to forty-five minutes in 300° Fahr. Peas. Put a pint of freshly-shelled green peas in a bowl, add a tea- spoonful of sugar, an ounce of butter, a teaspoonful of flour, a little salt
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