Lentil Soup

Name: Lentil Soup
Ingredients: a quart of lentils; a slice of ham; a carrot; an onion; a turnip; a head of celery

From À la mode cookery, 1902

Presented as published in 1902. 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

3583Calories

234 gProtein

618 gCarbs

20 gFat

Full nutrition (33 nutrients)

Calories3583 kcal

Protein234 g

Carbohydrates618 g

Fiber6.5 g

Sugars15 g

Total Fat20 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.3 g

Cholesterol16 mg

Sodium558 mg

Potassium9924 mg

Calcium699 mg

Iron68 mg

Magnesium1057 mg

Phosphorus3720 mg

Zinc38 mg

Copper8.1 mg

Manganese15 mg

Vitamin D0.2 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K8.5 mcg

Vitamin B60.6 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate113 mcg

Choline40 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Lentil Soup Take a quart of lentils, put them in a stewpan with a slice of ham in good stock, add a carrot, an onion, a turnip, and a head of celery

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