Creamed Lentils
From The victory cookery book, 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
519Calories
38 gProtein
52 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein38 g
Carbohydrates52 g
Fiber16 g
Sugars16 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium239 mg
Potassium1234 mg
Calcium393 mg
Iron8.3 mg
Magnesium112 mg
Phosphorus801 mg
Zinc4.8 mg
Copper0.6 mg
Manganese1 mg
Vitamin D4.3 mcg
Vitamin C3 mg
Vitamin A238 mcg
Vitamin E1.4 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.4 mg
Folate405 mcg
Choline402 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 36. The excerpt below is the record exactly as published.
Creamed Lentils Materials.—% pint milk, 2 whole eggs (or dried eggs), salt and pepper to taste, some cooked lentils
Cook this with the app: pantry check, scaling, and the assistant.