Lentil Soup

Ingredients

• one pint of Egyptian lentils
• three pints of water or stock
• one ounce of dripping or butter
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• one grated carrot
• one onion scalded and finely minced
• one ounce of fat
• one ounce of flour
• half a pint of milk

Method

1. 1

   Wash the lentils several times till clean; put them into a pan with three pints of water or stock, one ounce of dripping or butter, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, one grated carrot, and one onion scalded and finely minced.

2. 2

   Boil till the lentils are soft.

3. 3

   In a separate pan, melt one ounce of fat, stir in one ounce of flour, then add half a pint of milk; stir carefully to boiling.

4. 4

   Pour this into the lentils and serve.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 62. The excerpt below is the record exactly as published.

Lentil Soup. Take one pint of Egyptian lentils ; wash them several times till clean ; put them into a pan with three pints of . water or stock, one ounce of dripping or butter, half a tea- spoonful of salt, a quarter of a teaspoonful of pepper, one grated carrot, and one onion scalded and finely minced. Boil till the lentils are soft. Put into a separate pan one ounce of fat ; when it is melted, stir into it one ounce of flour, then add half a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.