Baked Lentils

Name: Baked Lentils
Ingredients: Two cups lentils that have been soaked over night.; with 2 small onions; 1 teaspoon each of thyme; savory; marjoram; and 4 cloves.; 1 teaspoon of salt; dot with fat.

From Foods that will win the war, 1918

Presented as published in 1918. 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

1884Calories

116 gProtein

337 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1884 kcal

Protein116 g

Carbohydrates337 g

Fiber13 g

Sugars13 g

Total Fat12 g

Saturated Fat1 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium2401 mg

Potassium5162 mg

Calcium529 mg

Iron38 mg

Magnesium597 mg

Phosphorus1882 mg

Zinc19 mg

Copper4.2 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A11 mcg

Vitamin E1.8 mg

Vitamin K30 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate63 mcg

Choline26 mg

Caffeine0 mg

Water316 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 21. The excerpt below is the record exactly as published.

BAKED LENTILS Two cups lentils that have been soaked over night. Boil until soft, with 2 small onions and 1 teaspoon each of thyme, savory, marjoram, and 4 cloves. Drain. Add 1 teaspoon of salt, and put into baking dish. Dot with fat.

Cook this with the app: pantry check, scaling, and the assistant.