Lima (Butter Beans)
From The "Queen" cookery books: Vegetables, 1902
These beans are often used in baked beans and pork.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.
Lima {butter beans). — These are, when fresh and young, cooked whole, in plain salted water, then drained and served with a pat of butter, a squeeze of lemon juice, white pepper, and salt. But when dried, soak, say, a breakfast cupful of the beans
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