Lima Beans
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve hot.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 33. The excerpt below is the record exactly as published.
THE beans of Mademoiselle's lamentation were not the "haricot vert" of which modern visitors to Paris hear and see so much, but lima, or, possibly, kidney beans. The simplest way has never been improved upon, and they are best cooked in boiling water for about half an hour, then drained dry, put in the serving dish, which should be hot, seasoned with salt and pepper, and a spoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.