Curried Lentils

Name: Curried Lentils
Ingredients: Two tablespoonfuls of lentils; Salt, sugar, and pepper; One teaspoonful of curry powder; A dessertspoonful of chopped eschalot; Butter; Flour

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

113Calories

7 gProtein

20 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories113 kcal

Protein7.3 g

Carbohydrates20 g

Fiber1.1 g

Sugars0.1 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1 mg

Potassium304 mg

Calcium29 mg

Iron2.5 mg

Magnesium37 mg

Phosphorus118 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.5 mg

Vitamin K2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.1 mcg

Choline1.3 mg

Caffeine0 mg

Water3 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 14. The excerpt below is the record exactly as published.

CURRIED LENTILS Ingredients Two tablespoonluls of lentils. Salt, sugar, and pepper. One teaspoonful of curry powder. A dessertspoonful of chopped Stock. eschalot. Butter. Flour

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