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Lentil Puree
From Lowney's cook book, 1907
Serves 6
Presented as published in 1907. 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
213Calories
14 gProtein
37 gCarbs
1 gFat
Full nutrition (14 nutrients)
Calories213 kcal
Protein14 g
Carbohydrates37 g
Total Fat1.1 g
Sodium0 mg
Potassium561 mg
Calcium37 mg
Iron4.2 mg
Magnesium63 mg
Phosphorus221 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0.9 mg
Water5.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 20. The excerpt below is the record exactly as published.
Lentil Puree Prepare the same as split pea puree, substituting one and one half cups lentils
Cook this with the app: pantry check, scaling, and the assistant.