dinner
German Lentil Soup
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 69. The excerpt below is the record exactly as published.
German lentil soup Salted almonds Crab meat, au gratin Tournedos, Rossini Chateau potatoes Chiffonade salad Pommes d'arbre, 1915 Assorted cakes Coffee German lentil soup. To a puree of lentils, add before serving, some sliced Frankfurter sausages, and a little bacon cut in small strips
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