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Lentil Soup

Name: Lentil Soup
Yield: 6 servings
Ingredients: One quart of red lentils; 2 quarts of water; 1 large onion; 1 teaspoonful of herbs; pepper and salt to taste; 2 bay leaves; piece of celery; 2 oz. of butter or dripping

From Miss Cameron's cookery book, 1898

Serves 6

Presented as published in 1898. 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

555Calories

31 gProtein

83 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories555 kcal

Protein31 g

Carbohydrates83 g

Fiber14 g

Sugars1.1 g

Total Fat12 g

Saturated Fat3.3 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat3.7 g

Cholesterol9.6 mg

Sodium26 mg

Potassium913 mg

Calcium81 mg

Iron9.6 mg

Magnesium82 mg

Phosphorus385 mg

Zinc4.7 mg

Copper1.7 mg

Manganese2.3 mg

Vitamin D0.5 mcg

Vitamin C4.1 mg

Vitamin A4.4 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate266 mcg

Choline13 mg

Caffeine0 mg

Water354 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 8. The excerpt below is the record exactly as published.

Lentil Soup. One quart of red lentils, 2 quarts of water, 1 large onion, 1 teaspoonful of herbs, pepper and salt to taste, 2 bay leaves, piece of celery. Boil all together for two hours, rub through a hair sieve, return to the saucepan, and boil up with 2 oz. of butter or dripping

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