vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Lentil Souffle

Name: Lentil Souffle
Yield: 1 servings
Ingredients: 3^ pt lentils; % c milk; i t salt; yi t pepper; i T butter; the yolks of 2 eggs; the stiffly beaten whites of 2 eggs

From Lessons in cooking through preparation of meals, 1912

Serves 1

Bake for about 20-30 minutes.

Presented as published in 1912. 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

897Calories

55 gProtein

124 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories897 kcal

Protein55 g

Carbohydrates124 g

Fiber0.3 g

Sugars12 g

Total Fat31 g

Saturated Fat7.8 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol428 mg

Sodium2444 mg

Potassium2105 mg

Calcium462 mg

Iron14 mg

Magnesium223 mg

Phosphorus1047 mg

Zinc8.7 mg

Copper1.5 mg

Manganese3 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A208 mcg

Vitamin E1 mg

Vitamin K2.1 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate50 mcg

Choline322 mg

Caffeine0 mg

Water252 g

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 147. The excerpt below is the record exactly as published.

LENTIL SOUFFLE BROWN BREAD AND BUTTER TEA POOR man's TARTLETS Lentil Souffle Wash 3^ pt lentils, cover with cold water, and soak over night. In the morning drain, cover with boiling water and cook slowly I h. Drain, press through a colander, add % c milk, I t salt, yi t pepper, i T butter, and the yolks of 2 eggs. Beat well, then cut and fold in the stiffly beaten whites of 2 eggs

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