Puree of Lima Beans

Ingredients

• One pint of Lima beans
• 1 cup of boiling soup
• 1 scant tablespoon of flour
• 1 tablespoon of butter
• salt to taste
• pepper to taste
• cayenne to taste
• onion juice to taste
• mace to taste

Method

1. 1

   If dry, soak Lima beans overnight in cold water; boil in water or the thin part of a can of tomatoes until soft.

2. 2

   Sift closely and add salt, pepper, and cayenne to taste.

3. 3

   To keep the thick part from separating, add flour cooked in butter.

4. 4

   Stir into the remainder of the soup.

5. 5

   Slice tomatoes thin and add to the soup, ready to serve as soon as it boils.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 19. The excerpt below is the record exactly as published.

Puree of Lima Beans One pint of Lima beans; if dry, soak over night in cold water; boil in water or the thin part of a can of tomatoes (using the thick part for scal- loped tomatoes), until they are soft. If the water reduces very much, add a little milk or water. Sift very closely and add salt, pepper, and cayenne to taste; if you like, add a little onion juice, mace, or any other seasoning. To keep the thick part from separating, add one scant table- spoon of flour cooked in one tablespoon of butter. Let the butter stand in a warm place imtil it is melted, then rub the butter and flour together ^mtil perfectly smooth, pour in one cup of boiling soup

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