Lentil and Fried Condiments
From Banquets of the nations, 1911
Serves 4
Serve with rice, chutneys, and other vegetables.
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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 100. The excerpt below is the record exactly as published.
the fried condiments, &c. Having washed a quarter-pound of lentils, steep them for four hours, dry them thoroughly, and fry in the mustard oil, and put in a pot with the fried condiments, with just sufficient water to cover the ingredients, adding a very small teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.