Lentil Soup
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 840. The excerpt below is the record exactly as published.
Lentil Soup. — Wash a pint of lentils, and make them into a puree by boihng them in as much water as will cover them, with LENTIL PLANT. a dessert-spoonful of salt, two ounces of butter, an onion, and a small bunch of herbs. "SVhen tender, press them through a coarse sieve, season with salt and pepper, and moisten with half the quantity of good soup
Cook this with the app: pantry check, scaling, and the assistant.