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Lentil and Tomato Soup
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
261Calories
16 gProtein
48 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein16 g
Carbohydrates48 g
Fiber1.9 g
Sugars6.1 g
Total Fat4.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium2716 mg
Potassium883 mg
Calcium98 mg
Iron6 mg
Magnesium85 mg
Phosphorus258 mg
Zinc2.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A11 mcg
Vitamin E1.1 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline16 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 6. The excerpt below is the record exactly as published.
LENTIL AND TOMATO SOUP Lentils, 1 cup. Water, 4 cups. Nut butter, 1 tablespoon. Salt. Onion, 1. Tomatoes, stewed, 2 cups. Flour, browned, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.