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Baked Lentils
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
808Calories
38 gProtein
101 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein38 g
Carbohydrates101 g
Fiber0.5 g
Sugars1.1 g
Total Fat28 g
Saturated Fat9.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol16 mg
Sodium398 mg
Potassium1556 mg
Calcium110 mg
Iron11 mg
Magnesium174 mg
Phosphorus608 mg
Zinc6.2 mg
Copper1.4 mg
Manganese2.5 mg
Vitamin D0.9 mcg
Vitamin C1.9 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.1 mcg
Choline5.9 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 51. The excerpt below is the record exactly as published.
BAKED LENTILS 1 pint lentils 1/2 small onion 1 pint water 1/2 teaspoon salt 3 ounces salt pork V4 teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.