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To Can Lima Beans
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
440Calories
29 gProtein
81 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories440 kcal
Protein29 g
Carbohydrates81 g
Fiber26 g
Sugars13 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1174 mg
Potassium1910 mg
Calcium65 mg
Iron9 mg
Magnesium162 mg
Phosphorus417 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K7.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate312 mcg
Choline122 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 75. The excerpt below is the record exactly as published.
a teaspoonful of salt to each quart of peas, screw the caps on the cans loosely, cook an hour, and then proceed as for canning corn. To Can Lima Beans. — Cook the beans five minutes in slightly salted water, then drain off the water, pack the beans compactly in glass cans
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