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Puree of Lima Beans
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
118Calories
6 gProtein
19 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein6.3 g
Carbohydrates19 g
Fiber5.5 g
Sugars5.6 g
Total Fat2.4 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol4.8 mg
Sodium212 mg
Potassium644 mg
Calcium26 mg
Iron2.1 mg
Magnesium43 mg
Phosphorus102 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A60 mcg
Vitamin E0.8 mg
Vitamin K8.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate80 mcg
Choline30 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.
Puree of Lima Beans One pint of lima beans soaked all night in cold water, then boil the water or stock with 1 pint of tomato juice for 3 hours. Press through sieve, add cayenne and black pepper and salt, and a dash of onion juice ; add 1 tablespoon flour and 1 tablespoon melted but- ter; stir until smooth; then pour in 1 cup of hot soup and stir hard, then add to soup. Slice 3 fresh tomatoes
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