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Lentil and Rice Soup (very nourishing)
From Tried favourites cookery book, 1909
Serves 5
Presented as published in 1909. 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
No method was recorded for this recipe.
Nutrition per serving
434Calories
24 gProtein
80 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein24 g
Carbohydrates80 g
Fiber1.6 g
Sugars3.1 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium23 mg
Potassium1048 mg
Calcium93 mg
Iron7.7 mg
Magnesium117 mg
Phosphorus396 mg
Zinc4 mg
Copper0.9 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A100 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate55 mcg
Choline5.7 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 18. The excerpt below is the record exactly as published.
entil and Rice Soup (very nourishing:). 2 teacup of Lentils, J teacup Bice, 2 quarts Water, 2 Onions, chopped fine, 1 Carrot grated, 2 tablespoonfuls minced Parsley, Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.