Lentil Puree

Ingredients

• a pint of lentils
• a very small piece of soda
• slightly salted water
• a bouquet of parsley
• a peeled onion
• a piece of celery
• pepper
• a teaspoonful of MARMITE
• a grate of nutmeg
• a little milk

Method

1. 1

   Pick over and wash a pint of lentils, and put them to soak for several hours in lukewarm water with a very small piece of soda added.

2. 2

   Boil the lentils till tender in slightly salted water containing a bouquet of parsley, a peeled onion and a piece of celery.

3. 3

   When tender drain, and remove the parsley.

4. 4

   Pass the lentils, with the onion and celery, through a fine sieve.

5. 5

   Reheat the purée, season to taste with salt, pepper, and a grate of nutmeg, and mix with a teaspoonful of MARMITE; if found too thick add a little milk.

6. 6

   Dish up, and serve hot.

Nutrition per serving

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 2. The excerpt below is the record exactly as published.

LENTIL PUREE. Pick over and wash a pint of lentils, and put them to soak for several hours in lukewarm water with a very small piece of soda added. Boil the lentils till tender in slightly salted water containing a bouquet of parsley, a peeled onion and a piece of celery. When tender drain, and remove the parsley. Pass the lentils, with the onion and celery, througha fine sieve. Reheat the purée, season to taste with salt, — pepper, and a grate of nutmeg, and mix with a teaspoonful of MAR- MITE; if found too thick add a> little milk. Dish up, and serve hot. Marmite gives REAL nourishment — : BAKED COD STEAK. : Grease a baking tin, and place on it a cod steak previous- - _ ly wiped with a clean cloth. Season with a pinch of | salt and a few drops of lemon juice, sprinkle over a few a brown breadcrumbs, and put a slice of bacon on top. a Bake in a moderate oven or under a grill from 15 to 20 ; minutes. Mix a teaspoonful of MARMITE

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