Lima Bean Soup
From Original recipes of good things to eat, 1919.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Wash the beans and soak them overnight.
Pour off the water, put the beans in 3 quarts of water, and bring to a boil.
Add 1 teaspoon of baking soda as soon as it boils, then drain the beans.
Add 4 quarts of boiling water to the beans and simmer for four hours, adding the celery seed during the last hour of cooking.
In a stewpan, cook the minced onion in the butter for about fifteen minutes, then add it to the soup.
Simmer together for a few minutes, then rub the mixture through a sieve.
Stir in the cornstarch dissolved in a little cold water, season with pepper and salt to taste, cook for twenty minutes, and serve.
Original recipe, verbatim
Lima Bean Soup
Two cups lima beans, 4 quarts water, 1 large onion minced
fine, 4 tablespoons butter, 2 tablespoons cornstarch, 1 teaspoon
celery seed, ^ teaspoon pepper, 2 small teaspoons salt. Wash
beans and soak over night. Pour ofif the water and put them
on to boil in 3 quarts of water. As soon as they boil, add
1 teaspoon of soda and drain. Add 4 quarts of boiling water
to the beans and place them where they will simmer for four
hours. Add celery seed the last hour of cooking. Cook the
onion and butter in stewpan about fifteen minutes and add
to the soup. Cook a few minutes together then rub through
a sieve. Add cornstarch dissolved in a little cold water. Pep-
per and salt to taste. Cook twenty minutes and serve.
Mrs. Lillie Trodson, Worthy Matron.
Transcribed as printed in Original recipes of good things to eat, 1919. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.