{"id":4531,"slug":"cream-of-lima-beans","title":"Cream of Lima beans.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","one leek","one-half cup of flour","one quart of milk","a can of Lima beans, or one pound of fresh beans","one-half pint of thick cream","two ounces of best butter","salt and pepper","a little Cayenne pepper"],"ingredients_norm":["butter","leek","flour","milk","lima beans or pound of fresh bean","thick cream","best butter","salt and pepper","little cayenne pepper"],"steps":["Put in a vessel two ounces of butter and one leek cut in small pieces.","Simmer for a few minutes, then add one-half cup of flour and simmer again.","When hot add one quart of milk and a can of Lima beans, or one pound of fresh beans.","When soft strain through a fine sieve, put back in vessel, bring to a boil, and add one-half pint of thick cream and two ounces of best butter.","Stir well, and season with salt and pepper and a little Cayenne pepper.","In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w18:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"483cc198314dc89769132c98bfa694d6c381ce009f4496adba8a8f671929a3e9","created_at":"2026-08-02T16:37:03Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-lima-beans"}