gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Black Bean or Lentil Soup
From The Rural cook book, 1907
Serves 6
Serve with squares of toast.
Presented as published in 1907. 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
171Calories
9 gProtein
25 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein8.8 g
Carbohydrates25 g
Fiber5 g
Sugars4.2 g
Total Fat4.4 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol3.5 mg
Sodium58 mg
Potassium317 mg
Calcium32 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus109 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A2.1 mcg
Vitamin E0.4 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate216 mcg
Choline41 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 2. The excerpt below is the record exactly as published.
Black Bean or Lentil Soup, — Soak a pint of black beans or lentils over night. In the morning, parboil ihem. Boil gently in fresh water until soft enough to rub through a sieve. Add a bay leaf, some cloves, and a stalk of celery. Brown two slices of bacon cut in dice with half a minced onion
Cook this with the app: pantry check, scaling, and the assistant.