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Lentil Soup

Name: Lentil Soup
Yield: 5 servings
Ingredients: One quart of prepared Egyptian red lentils; two pounds of turnips; one pound of carrots; one Spanish onion; one root of celery; one ounce of parsley; two ounces of butter

From Vegetarian cookery, 1891

Serves 5

Presented as published in 1891. 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

664Calories

40 gProtein

122 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories664 kcal

Protein40 g

Carbohydrates122 g

Fiber23 g

Sugars15 g

Total Fat13 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1.9 g

Cholesterol27 mg

Sodium110 mg

Potassium1890 mg

Calcium183 mg

Iron12 mg

Magnesium127 mg

Phosphorus556 mg

Zinc6.2 mg

Copper2.1 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A786 mcg

Vitamin E0.6 mg

Vitamin K105 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.3 mg

Folate454 mcg

Choline11 mg

Caffeine0 mg

Water299 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 37. The excerpt below is the record exactly as published.

Lentil Soup. One quart of prepared Egyptian red lentils, two pounds of turnips, one pound of carrots, one Spanish onion, one root of celery, one ounce of parsley, and two ounces of butter

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