Lentil Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
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
1058Calories
65 gProtein
172 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1058 kcal
Protein65 g
Carbohydrates172 g
Fiber2.6 g
Sugars18 g
Total Fat16 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium99 mg
Potassium2831 mg
Calcium481 mg
Iron17 mg
Magnesium297 mg
Phosphorus1175 mg
Zinc10 mg
Copper2 mg
Manganese3.9 mg
Vitamin D2.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline53 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 3. The excerpt below is the record exactly as published.
LENTIL SOUP. Boil one large cup of lentils with one onion, until tender. Mash with a potato masher and_ strain through a colander. Then put a large teaspoonful of butter in a saucepan to melt with a little flour. Add a cupful of milk and then add the lentils, with the water in which they were boiled. Season to taste. Put a small handful of croutons
Cook this with the app: pantry check, scaling, and the assistant.