Lentil Soup

Name: Lentil Soup
Ingredients: 1 pint of lentils; 2 quarts of water; 3 onions; 2 carrots; 1 turnip; a teaspoonful of celery seed tied in muslin; pepper and salt

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

1983Calories

119 gProtein

358 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1983 kcal

Protein119 g

Carbohydrates358 g

Fiber14 g

Sugars31 g

Total Fat11 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium177 mg

Potassium5901 mg

Calcium577 mg

Iron36 mg

Magnesium608 mg

Phosphorus1994 mg

Zinc20 mg

Copper4.4 mg

Manganese8.5 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A1002 mcg

Vitamin E0.9 mg

Vitamin K18 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate181 mcg

Choline39 mg

Caffeine0 mg

Water2552 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 9. The excerpt below is the record exactly as published.

Lentil Soup Ingredients - -1 pint of lentils, 2 quarts of water, 3 onions, 2 carrots, 1 turnip, a teaspoonful of celery seed tied in muslin, or a little thyme and marjoram, pepper and salt

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