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Curried Lentils

Name: Curried Lentils
Yield: 1 servings
Ingredients: 2 tea-cupfuls cooked lentils; 1 table-sp. butter or fat; 2 table-sps. chopped onion; 1 tea-sp. curry powder; 2 table-sps. chopped apple; 1 tea-sp. lemon juice; Salt, pepper; 2 table-sps. stock or gravy; Boiled rice

From Cookery for every household, 1914

Serves 1

Sufficient for 3 or 4 persons. Probable cost, 6d.

Presented as published in 1914. 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

221Calories

6 gProtein

18 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories221 kcal

Protein6.1 g

Carbohydrates18 g

Fiber5.8 g

Sugars4 g

Total Fat15 g

Saturated Fat4.4 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol12 mg

Sodium191 mg

Potassium284 mg

Calcium27 mg

Iron2.3 mg

Magnesium26 mg

Phosphorus114 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.6 mcg

Vitamin C4.5 mg

Vitamin A1.2 mcg

Vitamin E1 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate96 mcg

Choline37 mg

Caffeine0 mg

Water106 g

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 275. The excerpt below is the record exactly as published.

Curried Lentils 2 tea-cupfuls cooked lentils. 1 table-sp. butter or fat. 2 table-sps. chopped onion. 1 tea-sp. curry powder-. 2 table-sps. chopped apple. 1 tea-sp. lemon juice. Salt, pepper. 2 table-sps. stock or gravy. Boiled rice

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