vegetariannut-free
Lentil Soup
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
- one cup lentils
- one quart boiling water
- one pint of milk
- a rounded tablespoon of flour
- a rounded tablespoon of butter
- Pepper and salt to taste
Method
Cook lentils slowly in boiling water until soft and reduced by half.
Rub through a strainer.
Add milk and thicken with flour cooked in butter.
Season to taste.
Nutrition per serving
624Calories
29 gProtein
109 gCarbs
12 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 2. The excerpt below is the record exactly as published.
Lentil Soup Cook slowly one cup lentils and one quart boiling water until soft, and water is reduced about one-half. Rub through a strainer. Add one pint of milk and thicken with a rounded tablespoon of flour cooked in a rounded tablespoon of butter. Pepper and salt to taste
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