vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Lentils
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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
426Calories
28 gProtein
74 gCarbs
8 gFat
Full nutrition (15 nutrients)
Calories426 kcal
Protein28 g
Carbohydrates74 g
Total Fat7.8 g
Cholesterol16 mg
Sodium0.7 mg
Potassium1124 mg
Calcium74 mg
Iron8.5 mg
Magnesium127 mg
Phosphorus444 mg
Zinc4.6 mg
Copper1 mg
Manganese1.9 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 121. The excerpt below is the record exactly as published.
a pint of lentils. In the morning drain, cover them with warm water in which has been placed half a tea-spoonful of soda, and bring them quickly to a boil. Boil gently for an hour, drain, cover them again with fresh boiling soft water, and boil gently until tender, this generally requiring an hour and a-half longer. Test by mashing a lentil now and then , if it crushes quickly, they are done, and should then be drained in a colander. Place two table spoonfuls of but- ter in a frying-pan, and when it is melted, add the lentils, with salt and pepper to season
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