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Lima Beans
From The Twin-city housewife, 1920
Serves 4
If preferred, the beans can be boiled with a thin slice of bacon and a little butter substituted for the meat gravy.
Presented as published in 1920. 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
Nutrition per serving
16Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.5 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium32 mg
Potassium8.6 mg
Calcium2 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline1.9 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 30. The excerpt below is the record exactly as published.
Lima Beans Put beans in to cook in enough hot water to cover them and let cook until tender, adding more hot water as it boils away. Just before removing from the stove adda little meat gravy and cream; pepper and salt to taste. If preferred, the beans can be boiled with a thin slice of bacon and a little butter
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