Lentil and Tomato Soup

Name: Lentil and Tomato Soup
Ingredients: 12 oz. lentils (soaked); 2 grt. of water or liquor in which meat (the roll); I oz. margarine; Small tin of tomatoes (24d.); 1 oz. flour; Pepper and salt and herbs

From Family meals and catering, 1935

Presented as published in 1935. 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

1552Calories

84 gProtein

238 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories1552 kcal

Protein84 g

Carbohydrates238 g

Fiber1.4 g

Sugars3.2 g

Total Fat30 g

Saturated Fat4.1 g

Monounsaturated Fat10 g

Polyunsaturated Fat7.7 g

Cholesterol0 mg

Sodium242 mg

Potassium3632 mg

Calcium456 mg

Iron26 mg

Magnesium461 mg

Phosphorus1333 mg

Zinc14 mg

Copper3.6 mg

Manganese5.7 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A283 mcg

Vitamin E5 mg

Vitamin K35 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate64 mcg

Choline12 mg

Caffeine0 mg

Water7716 g

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 10. The excerpt below is the record exactly as published.

LENTIL AND TOMATO SOUP 12 oz. lentils (soaked) 2 grt. of water or liquor in which meat (the roll) Bacon rinds or bones or vegetables have been boiled. I oz. margarine Small tin of tomatoes (24d.) Onion, carrot, turnip, celery (outside pieces) 1 oz. flour Pepper and salt and herbs

Cook this with the app: pantry check, scaling, and the assistant.