vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lima Beans in Milk
From The Pattern cook-book, 1890
Serves 1
The milk will be deliciously strong of the bean flavoring.
Presented as published in 1890. 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
231Calories
15 gProtein
40 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein15 g
Carbohydrates40 g
Fiber13 g
Sugars6.7 g
Total Fat1.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol3 mg
Sodium13 mg
Potassium993 mg
Calcium63 mg
Iron4.5 mg
Magnesium84 mg
Phosphorus234 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate156 mcg
Choline66 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 113. The excerpt below is the record exactly as published.
Place the beans in a double boiler, or in a tin pail set in a kettle of water. Cover them with milk, close tightly the vessel containing the beans, and boil the water in the under vessel for one hour. The milk will be found deliciously strong of the bean flavoring. Season with salt, butter and pepper
Cook this with the app: pantry check, scaling, and the assistant.