vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lentil Cakes
From The home cook book, 1905
Serves 1
Serve hot.
Presented as published in 1905. 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
742Calories
35 gProtein
133 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein35 g
Carbohydrates133 g
Fiber19 g
Sugars4.1 g
Total Fat7.5 g
Saturated Fat2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol186 mg
Sodium93 mg
Potassium932 mg
Calcium92 mg
Iron13 mg
Magnesium105 mg
Phosphorus575 mg
Zinc4 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D1 mcg
Vitamin C3 mg
Vitamin A80 mcg
Vitamin E1.2 mg
Vitamin K3.9 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate538 mcg
Choline234 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 98. The excerpt below is the record exactly as published.
LENTIL CAKES Press through a colander cold, left-over lentils, stewed according to the preceding receipt. Season to your taste with salt and pepper and then add to help hold the cup of pulp to- gether an egg or a little thick cream. Make into cakes with the hand ; dip in a raw egg broken on a plate, then into rolled cracker-crumbs
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