German Lentil Soup

Ingredients

• 1 gallon of soup stock
• 1 quart of lentils
• 1 sliced onion
• salt
• pepper
• some small sausages

Method

1. 1

   To soup stock, add lentils and boil until soft with sliced onion.

2. 2

   Add small sausages and boil for five minutes.

3. 3

   Season to taste and serve with sausages and croutons fried in butter.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 5. The excerpt below is the record exactly as published.

1 sliced onion, 2 celery roots, 3 doves of garlic and 2 carrots cut fine, i bay-leaf, a sprig of thyme and a few pepper- corns. Pour over i cup of vinegar and 1 cup of hot water. Dredge with flour and let bake in a hot oven. Baste often with the sauce in the pan until nearly done; then add I pint of sour cream and let bake until done. Thicken with flour ; boil up and pour over the roast. 14. — Italian Si^ar Cakes. Beat ij4 pounds of sugar and }i pound of butter to a cream ; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in J4 pound of flour, 4 ounces of currants, 3 ounces of chopped almonds, i tablespoonful of citron and candied orange peel chopped fine. Add the whites beaten stiff and bake in small well- buttered cake-tins until done; then cover with a thin icing. 15. — Oriental Stewed Prawns. Clean and pick 3 dozen prawns. Heat February some dripping in a Urge saucepan ; add the prawns, i chopped onion, salt, pepper and i teaspoonful of curry-powder. Add i pint of slock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish with fried parsley. i6. — Swiss Steak. Season a round steak with salt, black pepper and paprica; dredge with flour and let fry in hot lard on both sides until brown. Then add some sliced onions and moisten well with tomato-sauce. Cover and let sim- mer half an hour. Serve hot on a platto: with mashed potatoes. 17. — Berlin Herring Salad. Soak the herring over night ; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, i teaspoonful of sugar mixed with ^ cup of vinegar and a little lemon-juice, salt and pepper. Pour Febmsiy the sauce over the salad and garnish with olives and sliced lemon. i8. — German Lentil Soup. To I gallon of soup stock, add r quart of lentils. Let boil until lentib ace soft, with I sliced onion. Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter. 19. — French Spiced Venison. Rub the venison with salt, pepper

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