Lentil Puree

Name: Lentil Puree
Ingredients: 1 pint of red lentils; 1 onion; 3 sticks of celery; 1 oz. of butter; 2 quarts of water; Pepper and salt

From The official handbook for the National Training School for Cookery, 1891

Serve with toasted or fried bread cut in the shape of dice.

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

1455Calories

94 gProtein

260 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories1455 kcal

Protein94 g

Carbohydrates260 g

Fiber44 g

Sugars6.4 g

Total Fat32 g

Saturated Fat1.5 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat4.4 g

Cholesterol66 mg

Sodium209 mg

Potassium3126 mg

Calcium335 mg

Iron29 mg

Magnesium274 mg

Phosphorus1204 mg

Zinc14 mg

Copper5.2 mg

Manganese6.9 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A12 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.9 mg

Folate812 mcg

Choline9.2 mg

Caffeine0 mg

Water2174 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 80. The excerpt below is the record exactly as published.

LENTIL PUREE. Average cost of " Lentil Soup" {about one pint and a half). INGREDIENTS. d. 1 pint of red lentils 3 1 onion o\ 3 sticks of celery 1 1 oz. of butter | Pepper and salt / ij 2 quarts of water

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