This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Soak the beans over night and in the morning cover with fresh water; bring to a boil; drain; cover with fresh boiling water and cook until tender. You may now slip them out of the skins or press them through a colander. Dried lima beans may be dressed the same as fresh lima beans.
1 pint small dried lima beans or 1 quart young fresh lima beans
1/2 pint peanuts
1/2 pint stale bread-crumbs
1 teaspoonful onion juice
1 teaspoonful salt
1 saltspoonful pepper
Cook the beans as directed in preceding recipes. Put the peanuts through a meat-grinder; mix with the bean pulp and add the bread-crumbs and seasoning. Put this into a square mould that has been slightly oiled. When you have it well formed, loosen it, turn it out into a baking-pan. Brush with beaten egg and bake in a moderate oven until a nice brown - about half an hour.