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Boiled Lentils
From Harper's cook book encyclopædia, 1902
Serves 2
Vinegar can be omitted if preferred.
Presented as published in 1902. 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
461Calories
29 gProtein
82 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein29 g
Carbohydrates82 g
Fiber1.3 g
Sugars3.2 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol33 mg
Sodium19 mg
Potassium1241 mg
Calcium107 mg
Iron8.7 mg
Magnesium139 mg
Phosphorus468 mg
Zinc4.7 mg
Copper1.1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline4.6 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 469. The excerpt below is the record exactly as published.
boil in a quart of water half an hour, or till tender. Then drain again. Melt I oz. of butter in another stewpan, and fry in it a small onion, very finely chopped. Stir in a teaspoonful of flour, and mix to a smooth paste. Add boiling stock, flavored with vin- egar to make a thick sauce ; put in the boiled lentils
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