Lentil Soup
From Every-day dishes and every-day work, 1897
Additional liquid can be added and thickened with browned flour.
Presented as published in 1897. 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
2507Calories
116 gProtein
303 gCarbs
92 gFat
Full nutrition (22 nutrients)
Calories2507 kcal
Protein116 g
Carbohydrates303 g
Total Fat92 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium48 mg
Potassium4717 mg
Calcium436 mg
Iron34 mg
Magnesium520 mg
Phosphorus1903 mg
Zinc19 mg
Copper4 mg
Manganese7.4 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water181 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 64. The excerpt below is the record exactly as published.
Lentil Soup. — Simmer a pint of lentils in water until tender. If desired to have the soup less dark in color and less strong in flavor, the lentils may be first parboiled for a half hour, and SOUPS. 105 then drained and put into fresh boiling water. Much valuable nutriment is thus lost, however. When perfectly tender, mash through a colander to remove all skins; add salt and a cup of thin cream
Cook this with the app: pantry check, scaling, and the assistant.