DS.1 (Lentils Stewed)

Name: DS.1 (Lentils Stewed)
Ingredients: 4 onions; unit butter or fat; unit curry powder; 5 units of washed lentils; 0 of thin stock

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

2187Calories

7 gProtein

58 gCarbs

216 gFat

Full nutrition (34 nutrients)

Calories2187 kcal

Protein7 g

Carbohydrates58 g

Fiber12 g

Sugars26 g

Total Fat216 g

Saturated Fat64 g

Monounsaturated Fat97 g

Polyunsaturated Fat45 g

Omega-30 g

Cholesterol183 mg

Sodium26 mg

Potassium911 mg

Calcium154 mg

Iron1.8 mg

Magnesium68 mg

Phosphorus185 mg

Zinc1.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D10 mcg

Vitamin C44 mg

Vitamin A0 mcg

Vitamin E6.7 mg

Vitamin K5.4 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate116 mcg

Choline301 mg

Caffeine0 mg

Water535 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 248. The excerpt below is the record exactly as published.

S.1. — Lentils stewed. Fry 4 onions ini unit butter or fat till brown, add also ^ unit curry powder, then 5 units of washed lentils and 0 ot thin stock

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