Lentil Soup

Ingredients

• One half pound of lentils
• two ounces dripping
• three pints water
• one ounce flour
• one pinch pepper
• one quarter of a tea-spoonful salt
• one small turnip
• one small carrot
• one onion

Method

1. 1

   Soak the onion overnight.

2. 2

   Rinse the lentils several times until the water runs clear.

3. 3

   Place lentils in a sauce-pan with water and bring to a boil.

4. 4

   Prepare the vegetables while waiting.

5. 5

   When boiling, add vegetables, pepper, and salt, and cook slowly for one and a half hours.

6. 6

   Melt dripping in a frying-pan, add flour, and mix with some liquor from the sauce-pan before adding it back.

7. 7

   Boil for ten minutes longer.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 167. The excerpt below is the record exactly as published.

LENTIL SOUP. 259 Place the ribs of mutton in a large sauce-pan, and pour over the cold water. Place the pan over the fire, and when the water boils, skim it well; add the salt, and skim a second time. Draw the pan on one side, wash well and slice the leek, add it and the pepper, and allow all to simmer very slowly one hour and a quarter. Wash well now the rice in several waters, add it to the soup, and boil for half an hour longer, when the soup is ready to serve. Serve the mutton on a large hot dish, and pour round it a couple of table-spoonfuls of the soup. Potato Soup. — One pound potatoes, one onion, two ounces dripping, one and a half quarts water, one quarter of a tea-spoonful salt, one pinch of pepper, one small carrot, one gill of milk. Remove the skin from the onion, place it in a small basin of boiling water, and allow it to soak over night. Pare thinly the potatoes, place them in a pan of cold water, place the pan over the fire, and the instant the water boils pour it away. Add now to the potatoes the dripping, salt, and pepper, pour over the cold water ; return the sauce-pan to the fire, and when the water boils slice and add the onion, which must be taken from the water in which it has soaked. Boil now slowly for one hour, add the milk, scrape the car- rot, grate it on the grater, add it, and boil all fifteen minutes longer. Lentil Soup.— One half pound of lentils, two ounces dripping, three pints water, one ounce flour, one pinch pepper, one quarter of a tea-spoonful salt, one small turnip

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