vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Butter Beans
From Cooking for profit, 1886
Serves 4
Presented as published in 1886. 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
150Calories
10 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories150 kcal
Protein9.6 g
Carbohydrates28 g
Fiber8.5 g
Sugars3.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8 mg
Potassium765 mg
Calcium36 mg
Iron3.3 mg
Magnesium100 mg
Phosphorus171 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate176 mcg
Choline43 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 57. The excerpt below is the record exactly as published.
Stewed Butter Bean8. Throw Lima or butter beans into a sauce-pan of water that is already boil- ing and has salt in it, and cook about half-hour, if green beans, but if dned they will take one and a halt hours, be- sides a previous soaking in water. Drain away the water, and mix a little cream sauce or butter sauce, or add milk
Cook this with the app: pantry check, scaling, and the assistant.