Lentil Loaf

Name: Lentil Loaf
Ingredients: 2 C. lentils — cooked and mashed; 1 egg — well beaten; 1 t. pepper; 2 T. lemon juice; 11/0 t. salt; f. g. onion juice; Lentil liquid to moisten

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

1837Calories

120 gProtein

310 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1837 kcal

Protein120 g

Carbohydrates310 g

Fiber2.8 g

Sugars6.2 g

Total Fat14 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium2410 mg

Potassium4802 mg

Calcium362 mg

Iron35 mg

Magnesium530 mg

Phosphorus1911 mg

Zinc19 mg

Copper4.1 mg

Manganese7.9 mg

Vitamin D1 mcg

Vitamin C21 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K4.4 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate53 mcg

Choline156 mg

Caffeine0 mg

Water221 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 33. The excerpt below is the record exactly as published.

Lentil Loaf 2 C. lentils — cooked and mashed 1 egg — well beaten 1 t. pepper 2 T. lemon juice 11/0 t. salt f. g. onion juice , Lentil liquid to moisten

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