vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cutlets, Lentil
From Tried favourites cookery book, 1909
Serves 3
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
721Calories
42 gProtein
124 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein42 g
Carbohydrates124 g
Fiber1.2 g
Sugars22 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol146 mg
Sodium913 mg
Potassium1811 mg
Calcium141 mg
Iron12 mg
Magnesium186 mg
Phosphorus674 mg
Zinc6.5 mg
Copper1.4 mg
Manganese2.6 mg
Vitamin D0.7 mcg
Vitamin C4.8 mg
Vitamin A54 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline101 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 72. The excerpt below is the record exactly as published.
Cutlets, Lentil. 1 lb. Lentils, 1 large Onion, 1 Beetroot, 2 Eggs, 1 tablespoon chopped Parsley, 1 teaspoon Thyme, i teacup Ketchup, 1 oz. Butter, Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.