Lima Beans Sautéed

Ingredients

• 1 quart fresh shelled Lima beans
• 1 tablespoonful butter
• 1/2 teaspoonful salt
• 1/2 teaspoonful nutmeg
• 1/4 gill of cream
• 1 teaspoonful fine-chopped parsley

Method

1. 1

   Boil the Lima beans in salted water for 30 minutes, then drain and cool in cold water.

2. 2

   Drain again, return to the saucepan, and add butter, salt, and nutmeg.

3. 3

   Toss over the fire until hot, then add cream and parsley before serving.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 328. The excerpt below is the record exactly as published.

d 1 teaspoonful salt, 74 teaspoonful pepper, 1 whole onion, and a small bouquet, boil until done ; then add 1 ounce butter and Vf gill cream or unsweet- ened condensed milk, cook for a few minutes, and serve. Another way is to add y^ cupful red wine and 1 onion into which 3 cloves have been stuck. Lima Beans. — Place 1 quart shelled Lima beans in a saucepan, cover with boiling water, add Y^ teaspoonful salt, and boil till ten- 490 VEGETABLES. der. Mix y^ teaspoonful cornstarch or flonr with 7^ tableepoonfiil butter ; add it to the beans, cook a few minutes ; add 1 gill of cream or unsweetened condensed milk, a little fine-chopped parsley, season to taste with salt, and serve. Lima Beans^ Sauted. — Boil 1 quart fresh shelled Lima beans in salted water 30 minutes, then drain off all the water, put the beans into cold water until cold ; then drain again, and return to the saucepan, add 1 tablespoonful butter, Vs e^^n teaspoonful salt, Vi teaspoonful nutmeg, toss over the fire until hot, add Yt gill of cream and 1 teaspoonful fine-chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.