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Lima and Kidney Beans

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Lima and Kidney Beans

Ingredients

Directions

  1. These beans should be put into boiling water, a little more than enough to cover them, and boiled till tender--from half an hour to two hours; serve with butter and salt upon them.

  2. These beans are in season from the last of July to the last of September. There are several other varieties of beans used as summer vegetables, which are cooked as above.

  3. For Baked Beans, see PORK AND BEANS.

  4. This is stewed the same as green corn, by boiling, adding cream, butter, salt and pepper.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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