vegetariannut-free
Lentil Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
- 1 cupful lentils
- 2 stalks celery
- 1 tablespoonful flour
- 1 bay leaf
- 3 pints stock or water
- 1 onion
- 1 carrot
- ½ cupful cream
- Croutons
Method
No method was recorded for this recipe.
Nutrition per serving
499Calories
21 gProtein
65 gCarbs
17 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.
cupful cream 1 small carrot 1 lemon 1 small onion 2 tablespoonfuls flour 1 stalk celery 1 teaspoonful chopped parsley Dry toast Wash and dry fish and cut into small pieces. Put into saucepan with stock, vegetables cut in small pieces, parsley and mace. Let these simmer for half hour, then strain off liquid. Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils. Draw it to the side of fire and let cool slightly. Beat yolks of eggs with cream, and, when soup has cooled, strain them in. Reheat soup without boiling it, to cook eggs. Season, and add few drops lemon juice and chopped parsley. Serve with small pieces of dry toast. 48 Soups Lentil Soup 1 cupful lentils 2 stalks celery 2 cupfuls milk 1 tablespoonful flour 3 tablespoonfuls Crisco 1 bay leaf 3 pints stock or water Salt and pepper to taste 1 onion Y% cupful cream 1 carrot Croutons
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