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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
Method
Nutrition per serving
624Calories
29 gProtein
109 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein29 g
Carbohydrates109 g
Fiber3.5 g
Sugars8.1 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol30 mg
Sodium778 mg
Potassium1082 mg
Calcium452 mg
Iron27 mg
Magnesium123 mg
Phosphorus507 mg
Zinc4 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate89 mcg
Choline37 mg
Water408 g
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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