Lentil Soup
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.
Lentil Soup Let the lentils soak for an hour or two before putting them into the saucepan with a thin stock. (This soup can be made with water.) Add a bunch of herbs, onions, celery and carrots, pepper and salt, with a good seasoning of pepper, and when cooked to a pulp, rub through a sieve. If you are making this soup with water, add a piece of butter
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