Brown Lentil Soup

Name: Brown Lentil Soup
Ingredients: 1 pint lentils; 1 onion; 1 carrot; 2 stalks celery; 4 pints stock or water; 1 oz. butter or dripping; Pepper and salt to taste

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1801Calories

114 gProtein

317 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories1801 kcal

Protein114 g

Carbohydrates317 g

Fiber4.2 g

Sugars9.2 g

Total Fat33 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol66 mg

Sodium204 mg

Potassium5119 mg

Calcium445 mg

Iron34 mg

Magnesium557 mg

Phosphorus1857 mg

Zinc19 mg

Copper4.2 mg

Manganese7.8 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water2203 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 6. The excerpt below is the record exactly as published.

BROWN LENTIL SOUP. INGREDIENTS. 1 pint lentils 1 onion 1 carrot 2 stalks celery METHOD. 4 pints stock or water 1 oz. butter or dripping Pepper and salt to taste

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