Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four tablespoonfuls of cream
- a quart of lima beans in boiling water to cover
- a pint of boiling milk
- two cans
- bay leaf
- salt
- white pepper
Directions
Put over the fire a quart of lima beans in boiling water to cover them; when nearly tender add a bay leaf, half a white onion, and salt and white pepper to taste. Let them cook until very tender, remove from the fire, and mash through a colander with the water in which they were boiled. Put back in the saucepan on the range, let it come to a boil, then add a heaping tablespoonful of butter and a pint of boiling milk, stir well, remove and press through a puree sieve that it may be smooth. Beat four tablespoonfuls of cream, add when the soup is in the tureen and serve immediately. This soup is very nice when made from the best canned lima beans, using two cans and following the recipe as above.