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Lentil Soup (1)

Name: Lentil Soup (1)
Yield: 3 servings
Ingredients: 1 pint Lentils (Egyptian); a good sized Onion; Pepper; Salt; 1 pint Milk or Stock; Flour; i teaep'ionful of Curry Powder

From Tried favourites cookery book, 1909

Serves 3

Presented as published in 1909. 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

656Calories

42 gProtein

111 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein42 g

Carbohydrates111 g

Fiber1.2 g

Sugars4.6 g

Total Fat5.1 g

Saturated Fat0.5 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol4.7 mg

Sodium228 mg

Potassium1747 mg

Calcium118 mg

Iron12 mg

Magnesium182 mg

Phosphorus652 mg

Zinc6.4 mg

Copper1.4 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C4 mg

Vitamin A1.6 mcg

Vitamin E0.2 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate22 mcg

Choline18 mg

Caffeine0 mg

Water205 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 17. The excerpt below is the record exactly as published.

Leintil Soup (1). 1 pint Lentils (Egyptian), a good sized Onion, Pepper, Salt, 1 pint Milk or Stock, Flour, and i teaep'ionful of Curry Powder

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