Lentil Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 8. The excerpt below is the record exactly as published.
Lentil Soup. Made exactly like the above, using lentils instead of red haricot beans. 24. — Crecy Soup. Chop up some young and red carrots, put them in a saucepan with a lump of butter, add a pinch of sugar. Let this cook very gently, keeping the sauce- pan well covered, but occasionally stirring. Next add some stock and a raw peeled potato; simmer veiy gently ; flavour, of course, with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.