Esau's Pottage (Majudra)
From Banquets of the nations, 1911
Serves 1
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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 244. The excerpt below is the record exactly as published.
three glassfuls of lentils until quite soft, pound them through a strainer with the water in which they were boiled, and throw away the hard skin which will be left in the strainer. Put a glassful and a half 6n BANQUETS OF THE NATIONS of rice (which should be well washed and cleaned) in a saucepan with the pounded lentils, along with a cupful of oil and three sliced onions
Cook this with the app: pantry check, scaling, and the assistant.