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Lentil Soup

Name: Lentil Soup
Yield: 6 servings
Ingredients: 2 cups of lentils; % tbsp. of butter; 3 qts. of bouillon; 1 tbsp. of flour; 1 lb. of Wiener sausage

From The art of German cooking and baking, 1922

Serves 6

Put very little salt into the soup, because the Wieners are already seasoned.

Presented as published in 1922. 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

506Calories

30 gProtein

51 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories506 kcal

Protein30 g

Carbohydrates51 g

Fiber0 g

Sugars0.7 g

Total Fat21 g

Saturated Fat5.7 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol56 mg

Sodium559 mg

Potassium982 mg

Calcium55 mg

Iron6.5 mg

Magnesium96 mg

Phosphorus397 mg

Zinc4.6 mg

Copper0.7 mg

Manganese1.3 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.2 mg

Folate3.6 mcg

Choline40 mg

Caffeine0 mg

Water51 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 5. The excerpt below is the record exactly as published.

LENTIL SOUP. Quantity for 6 Persons. 2 cups of lentils % tbsp. of butter 3 qts. of bouillon 1 tbsp. of flour 1 lb. of Wiener sausage

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