Puree of Lima Beans

Ingredients

• one quart of Lima beans
• one onion
• a small piece of carrot
• a bouquet
• one ounce of butter
• two ounces of butter
• enough white broth to make the desired quantity of soup

Method

1. 1

   Boil Lima beans with salted water, onion, carrot, and bouquet until soft.

2. 2

   Drain, pound beans, mix with liquid and white broth.

3. 3

   Rub through a sieve, heat, season, and add butter.

4. 4

   Serve with fried bread.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 54. The excerpt below is the record exactly as published.

Puree of Lima Beans Place one quart of Lima beans in a saucepan with salted boiling water, one onion with a elove stuck in it, a amali piece of carrot, a bouquet, and one ounce of butter. Boil briskly until soft, drain in a colander, and save the liquid. Remove the onion, carrot, and bouquet, and pound the beans in a mor- tar, then mix with the liquid and enough white broth to make the desired quantity of soup. Rub through a puree sieve. Stir it over the fire until it comes to a boil, skim, and season to taste. Add two ounces of butter

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