Stewed Lima Beans

Name: Stewed Lima Beans
Ingredients: Put them on the fire in cold water; Add 1 teaspoon vegetable fat to each 2 cups of beans.

From Science of food & cookery, 1921

Presented as published in 1921. 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

2Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories2.2 kcal

Protein0.1 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0.1 mg

Sodium42 mg

Potassium2.5 mg

Calcium1.9 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus1.5 mg

Zinc0 mg

Copper0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A41 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0.6 mg

Caffeine0 mg

Water4.5 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 89. The excerpt below is the record exactly as published.

STEWED LIMA BEANS Pick the beans over, wash thoroughly, and lift them from the water to remove any small pieces of grit that may be on the bottom of the kettle. Put them on the fire in cold water, bring to a boil, and skim. Add i teaspoon vegetable fat to each 2 cups of beans,

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