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Lentil Porridge
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
43Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein1.3 g
Carbohydrates9.1 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4857 mg
Potassium19 mg
Calcium12 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline0 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 149. The excerpt below is the record exactly as published.
Lentil Porridge. Three table-spoonfuls of lentd-flour, one salt-spoonful of salt, and one pint of water
Cook this with the app: pantry check, scaling, and the assistant.