Lentil Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. Richard Koehler.
Presented as published in 1913. 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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.
Lentil Soup. One kitchen cupful of lentils. Leave the lentils in cold water for several hours. Put on fire with enough cold water for the required amount of soup. If you like the onion flavor, put in a good sized onion also. Cook until the lentils are absolutely done. Drive through the sieve. Add a good cup of bouillon, pepper and salt to taste. Cook 1 heaping teaspoon flour in 1 teaspoon butter, and add to soup. Cook 1 can Frankfurter sausages
Cook this with the app: pantry check, scaling, and the assistant.