Lunch
Lima bean soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cook the beans in thin soup stock until they fall to pieces.
- Add enough thin cream or rich milk to make the soup the proper consistency.
Historical transcription
Source method
- 1
Cook the beans in thin soup stock until they fall to pieces. Pass through the purée strainer. Add enough thin cream or rich milk to make the soup the proper consistency. Season to taste, reheat and serve at once.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.