Lentil Dressing

Name: Lentil Dressing
Ingredients: some good lentils; one-half as much stewed and strained tomato as there is of the lentils; a tablespoonful of Nut Butter

From Healthful cookery, 1904

This makes an excellent dressing for baked potatoes, vegetable roast, and toast.

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

1243Calories

58 gProtein

150 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories1243 kcal

Protein58 g

Carbohydrates150 g

Fiber0.2 g

Sugars2.4 g

Total Fat58 g

Saturated Fat6.5 g

Monounsaturated Fat10 g

Polyunsaturated Fat24 g

Cholesterol36 mg

Sodium1087 mg

Potassium2377 mg

Calcium153 mg

Iron17 mg

Magnesium261 mg

Phosphorus917 mg

Zinc9.4 mg

Copper2 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A13 mcg

Vitamin E4.8 mg

Vitamin K83 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline20 mg

Caffeine0 mg

Water95 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 56. The excerpt below is the record exactly as published.

Lentil Dressing. — Cook some good lentils with a few slices of onion for flavoring. When tender, rub through a colander, and add one-half as much stewed and strained tomato as there is of the len- tils. Add salt to season and a tablespoonful of Nut Butter

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