Lentil and Parsnip Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1747Calories
112 gProtein
304 gCarbs
9 gFat
Full nutrition (18 nutrients)
Calories1747 kcal
Protein112 g
Carbohydrates304 g
Fiber2.7 g
Sugars5.3 g
Total Fat9.4 g
Sodium0.2 mg
Potassium4737 mg
Calcium315 mg
Iron34 mg
Magnesium517 mg
Phosphorus1801 mg
Zinc18 mg
Copper4 mg
Manganese7.5 mg
Vitamin C5.9 mg
Folate42 mcg
Water84 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 64. The excerpt below is the record exactly as published.
Lentil and Parsnip Soup.— Cook together until tender one pint of lentils and one half a small parsnip
Cook this with the app: pantry check, scaling, and the assistant.