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Baked Lentils
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons. Probable cost, 3d.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
658Calories
42 gProtein
42 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein42 g
Carbohydrates42 g
Fiber16 g
Sugars3.9 g
Total Fat47 g
Saturated Fat20 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol136 mg
Sodium692 mg
Potassium814 mg
Calcium782 mg
Iron6.8 mg
Magnesium100 mg
Phosphorus840 mg
Zinc6.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A332 mcg
Vitamin E1 mg
Vitamin K5.9 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate380 mcg
Choline65 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 275. The excerpt below is the record exactly as published.
Baked Lentils Cook and prepare the lentils as in last recipe, then put them in a buttered dish with a sprinkling of bread-crumbs or grated cheese on the top. Lay on a few small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.