Lentil and Asparagus Soup

Name: Lentil and Asparagus Soup
Ingredients: b pint of lentils; 1 quart of stock; 20 green asparagus heads; 2 yolks of eggs; 1 gill of cream

From How to cook vegetables, 1911

Presented as published in 1911. 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

4206Calories

215 gProtein

662 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories4206 kcal

Protein215 g

Carbohydrates662 g

Fiber188 g

Sugars0.4 g

Total Fat77 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol493 mg

Sodium412 mg

Potassium30297 mg

Calcium2334 mg

Iron63 mg

Magnesium1652 mg

Phosphorus6540 mg

Zinc70 mg

Copper15 mg

Manganese18 mg

Vitamin D2 mcg

Vitamin C915 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B611 mg

Vitamin B120.9 mcg

Thiamin (B1)7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)108 mg

Folate18247 mcg

Choline294 mg

Caffeine0 mg

Water9427 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

Lentil and Asparagus Soup. b pint of lentils, 1 quart of stock, 20 green asparagus heads, 2 yolks of eggs, 1 gill of cream

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