Lentil Puree a la Conde

Name: Lentil Puree a la Conde
Ingredients: the lentils; the onion; the bouquet of parsley; the carrots; a little milk

From How to cook vegetables, 1911

Presented as published in 1911. 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

1788Calories

114 gProtein

314 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories1788 kcal

Protein114 g

Carbohydrates314 g

Fiber4.2 g

Sugars9.2 g

Total Fat9.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium47 mg

Potassium4901 mg

Calcium347 mg

Iron34 mg

Magnesium528 mg

Phosphorus1834 mg

Zinc19 mg

Copper4.1 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

Lentil Puree a la Conde. Cook the lentils as directed in the previous recipe. When tender, drain, take out the bouquet of parsley and the carrots. Pound the lentils with the onion and celery, and pass it through a hair sieve. If the puree is too thick, add a little milk

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