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German Lentil Soup

Name: German Lentil Soup
Yield: 4 servings
Ingredients: Lentik, 1/2 cup; Carrot, a few slices; Nut butter, 1 tablespoon; Celery, one sprig, or a little celery salt; Salt; Water, 4 cups; Turnip, a few slices; Apple sauce, 1/2 cup; Onion, 1

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

152Calories

8 gProtein

29 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories152 kcal

Protein7.9 g

Carbohydrates29 g

Fiber1.6 g

Sugars6.3 g

Total Fat3.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol7.9 mg

Sodium2458 mg

Potassium519 mg

Calcium56 mg

Iron2.3 mg

Magnesium45 mg

Phosphorus141 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A125 mcg

Vitamin E0.1 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate28 mcg

Choline3.6 mg

Caffeine0 mg

Water345 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 6. The excerpt below is the record exactly as published.

GERMAN LENTIL SOUP Lentik, % cup. Carrot, a few slices. Nut butter, 1 tablespoon. Celery, one sprig, or a little celery salt. Salt. Water, 4 cups. Turnip, a few slices. Apple sauce, I/2 cup. Onion, 1

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