Baked Lima Beans
A historical recipe from The progress meatless cook book, by Lake, Carlotta M. (Carlotta Mixer) (1911).
A historical recipe
The progress meatless cook book: And valuable recipes and suggestions for cleaning clothing, hats, gloves, house furnishings, walls and woodwork and all kinds of helps for the household, by Lake, Carlotta M. (Carlotta Mixer) (1911). Project Gutenberg eBook #77733.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Soak one cupful dried lima beans over night.
- Next morning, drain and cover with boiling water.
- Let them cool, drain, cover the second time with boiling water, cool and repeat for the third time.
- Slip off the loosened skins, put the beans in a baking dish, cover with hot milk, sprinkle with salt and pepper, cover and bake for two hours.
- Remove the cover after about one hour’s baking, add two tablespoonfuls of butter in small pieces, scatter over the top of the beans, and complete baking with the cover off.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Colander