vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lentil Puree
From Cookery for every household, 1914
Serves 1
Time to bake: 20 to 30 minutes. Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 277. The excerpt below is the record exactly as published.
lentil puree by rubbing some well- cooked lentils through a sieve. The puree must not be too thin, but should just drop easily from the spoon. Put it into a basin and stir in the yolks of eggs. Add a little tomato puree or sauce to flavour, and season with pepper and salt. Then beat up the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.