Stewed Lima Beans

Name: Stewed Lima Beans
Ingredients: Boil a pint of shelled beans; three slices of onion; a piece of dripping or butter the size of an egg; an even tablespoonful of minced onion; a handful of minced parsley; hot stock or water enough to half cover the beans

From Manual for army cooks, 1896

Do not allow parsley to boil.

Presented as published in 1896. 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

562Calories

29 gProtein

113 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories562 kcal

Protein29 g

Carbohydrates113 g

Fiber25 g

Sugars24 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium972 mg

Potassium2150 mg

Calcium206 mg

Iron8 mg

Magnesium247 mg

Phosphorus536 mg

Zinc2.8 mg

Copper0.9 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A29 mcg

Vitamin E2.4 mg

Vitamin K21 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.3 mg

Folate145 mcg

Choline162 mg

Caffeine0 mg

Water669 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 58. The excerpt below is the record exactly as published.

STEWED LIMA BEANS. Boil a pint of shelled beans until tender, with three slices of onion, and drain. Put into a pot a piece of dripping or butter the size of an egg. When the dripping or butter becomes hot, put into it an even tal)lesj)oonful of minced onion and fry it ; then put in the l)eans ; add hot stock or water enough to half cover the beans ; stock is preferable. Cover closely and simmer fifteen minutes. Just before dishing them, stir in a handful of minced parsley

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