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German Lentils
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
442Calories
29 gProtein
77 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein29 g
Carbohydrates77 g
Fiber0.7 g
Sugars0.7 g
Total Fat7.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium4.9 mg
Potassium1201 mg
Calcium87 mg
Iron8.9 mg
Magnesium131 mg
Phosphorus456 mg
Zinc4.7 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 275. The excerpt below is the record exactly as published.
GERMAN LENTILS.— Cover 2 cups of lentils with cold wa- ter and let them soak 10 or 12 hrs.; drain, and put them in boiling salted water, with 1 leek, or 1 onion, and let them cook for an hr., or until tender, but not broken. Put 2 tablespoons of butter in a frying-pan, and when melted, stir into it 2 tablespoons of flour, and let brown; then add 2 finely chopped onions, 2 or 3 tablespoons of vinegar
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