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Lentil Soup

Name: Lentil Soup
Yield: 4 servings
Ingredients: one pint of red lentils; two quarts of stock or water; one ounce of butter; one onion; two strips of celery; one small carrot

From The household gas cookery book, 1900

Serves 4

Presented as published in 1900. 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

353Calories

23 gProtein

63 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories353 kcal

Protein23 g

Carbohydrates63 g

Fiber11 g

Sugars0.7 g

Total Fat7.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Cholesterol17 mg

Sodium56 mg

Potassium744 mg

Calcium75 mg

Iron7.1 mg

Magnesium65 mg

Phosphorus293 mg

Zinc3.6 mg

Copper1.3 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C2.5 mg

Vitamin A128 mcg

Vitamin E0.1 mg

Vitamin K2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate199 mcg

Choline1.3 mg

Caffeine0 mg

Water514 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 22. The excerpt below is the record exactly as published.

Lentil Soup.— One pint of red lentils, two quarts of stock or water, one ounce of butter, one onion, two 44 THE HOUSEHOLD strips of celery, one small carrot

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