Lima Beans with Ham
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy.
Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- a pound of lima beans
- three ounces of raw ham
- three tablespoons of stock
- one small onion
Method
- Take three-quarters of a pound of lima beans, very tender young ones.
- Put them in boiling water for about five minutes to whiten them.
- Then put into a saucepan one heaping tablespoon of butter, some chopped parsley, and one small onion chopped up fine.
- When the onion is fried, add three ounces of raw ham, also chopped up.
- When the ham is fried put in the lima beans, and a little while before they are cooked add two or three tablespoons of stock.
- Serve with dice of fried bread.
Plating
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