Stewed Lima Beans
From Every-day dishes and every-day work, 1897
Do not drain off water if beans become tender before evaporating.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 43. The excerpt below is the record exactly as published.
Stewed Lima Beaus. — Put the beans into boiling water, and cook till tender, but not till they fall to pieces. Fresh beans should cook an hour or more, and dry ones require from two to three hours, unless previously soaked. They are much better to simmer slowly than to boil hard. They should be cooked nearly dr3^ Season with salt, and a cup of thin cream
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