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Lima Beans
From Lessons in cooking through preparation of meals, 1912
Serves 1
Cook enough so that 1/2 cup may be left for future use.
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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 222. The excerpt below is the record exactly as published.
LIMA BEANS VANILLA ICE CREAM WITH HOT SAUCE Stuffed Corned Beef Make several deep cuts in a 3 or 4 pound piece of well corned beef, and fill each with dressing of bread crumbs moistened with water and seasoned with pepper and onion, p. 46. Tie up tightly in a cloth, saturate with vinegar, then boil about 3 h. New Potatoes in Cream Scrape the required number of small potatoes, cook in salted water till tender, drain and cover with thin white sauce — I T flour, 2 T butter
Cook this with the app: pantry check, scaling, and the assistant.