Lentil Soup
From Household cookery and laundry work, 1882
Lentil soup is delightful if nicely made, and requires no meat.
Presented as published in 1882. 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
1698Calories
109 gProtein
297 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1698 kcal
Protein109 g
Carbohydrates297 g
Fiber4 g
Sugars9 g
Total Fat9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium57 mg
Potassium4811 mg
Calcium339 mg
Iron33 mg
Magnesium505 mg
Phosphorus1755 mg
Zinc18 mg
Copper3.9 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate84 mcg
Choline5.3 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 3. The excerpt below is the record exactly as published.
Lentil soup is delightful if nicely made, and requires no meat of any kind, or bones, as it has the taste and the good properties of butcher meat to a large extent in itself. LENTIL SOUP. 1 lb. Lentils. Carrot, Turnip, Parsnip. 2 Onions or Leeks. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.