Stewed Corn and Lima Beans
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 43. The excerpt below is the record exactly as published.
butter, two-thirds of a cup of hot cream or milk, and salt and pepper to taste. When cool enough to handle, mould into balls, dip in beaten egg, then in cracker crumbs, drop into hot pan and fry brown. TO STEW MUSHROOMS. Miss Brokovsk1. Peel them, and put them to stew in some milk till tender; when sufficiently done, put to them some butter and flour mixed together, a little cayennne, and some salt; part cream instead of milk will improve them. SUGC OAS ED, One pint of green corn cut from the cob, and two-thirds of a pint of Lima beans; let them stew in just enough water ,to cover them until tender, then season with butter, pepper, salt and a little milk
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.