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Lentil Soup (2)
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
661Calories
38 gProtein
104 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories661 kcal
Protein38 g
Carbohydrates104 g
Fiber4 g
Sugars7 g
Total Fat11 g
Saturated Fat2.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2 g
Cholesterol8.5 mg
Sodium2318 mg
Potassium1868 mg
Calcium158 mg
Iron11 mg
Magnesium184 mg
Phosphorus620 mg
Zinc6.2 mg
Copper1.3 mg
Manganese2.6 mg
Vitamin D0.4 mcg
Vitamin C16 mg
Vitamin A167 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline15 mg
Caffeine0 mg
Water249 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.
Lentil Soup (2). 1 lb. Lentils soaked overnight, 1 Carrot, 1 Turnip, 1 Onion or 2 Leeks, Dripping size of an egg, 10 breakfastcup fills cold Water, a small pinch of Carbonate of Soda
Cook this with the app: pantry check, scaling, and the assistant.