Lentil and Tomato 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
655Calories
50 gProtein
114 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein50 g
Carbohydrates114 g
Fiber43 g
Sugars9.8 g
Total Fat5.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Cholesterol10 mg
Sodium89 mg
Potassium2226 mg
Calcium142 mg
Iron18 mg
Magnesium206 mg
Phosphorus1001 mg
Zinc7 mg
Copper1.4 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K9.3 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.9 mg
Folate990 mcg
Choline178 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 94. The excerpt below is the record exactly as published.
Lentil and Tomato Soup. — Two and three-fourths cups of lentils (measured after having been cooked and rubbed through a colander), one cup of strained tomato, one teaspoonful of nut butter, and two stalks of celery. To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour
Cook this with the app: pantry check, scaling, and the assistant.