Dutch Lentil Salad
From How to cook vegetables, 1911
Presented as published in 1911. 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
230Calories
18 gProtein
40 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein18 g
Carbohydrates40 g
Fiber16 g
Sugars3.6 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4 mg
Potassium731 mg
Calcium38 mg
Iron6.6 mg
Magnesium71 mg
Phosphorus356 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate358 mcg
Choline65 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 53. The excerpt below is the record exactly as published.
Dutch Lentil Salad. Mix the required quantity of cooked lentils with a small proportion of filleted anchovies, cut into fine strips, and a similar quantity of slices of hard-boiled eggs cut into shreds. Blend all carefully with finely- chopped herbs, salt, pepper, and mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.