Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Puree of Lima Beans
From Kentucky receipt book, 1903
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One pint of lima beans
- 1 pint of tomato juice
- 1 tablespoon flour
- 1 tablespoon melted butter
- cayenne and black pepper
- salt
- Slice 3 fresh tomatoes
Method
Soak lima beans overnight, then boil with tomato juice for 3 hours.
Press through a sieve, season, and add flour and butter.
Stir in hot soup and fresh tomatoes, then serve.
Nutrition per serving
118Calories
6 gProtein
19 gCarbs
2 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.
Puree of Lima Beans One pint of lima beans soaked all night in cold water, then boil the water or stock with 1 pint of tomato juice for 3 hours. Press through sieve, add cayenne and black pepper and salt, and a dash of onion juice ; add 1 tablespoon flour and 1 tablespoon melted but- ter; stir until smooth; then pour in 1 cup of hot soup and stir hard, then add to soup. Slice 3 fresh tomatoes
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