Lentil Soup

Ingredients

• Take ½ lb. of lentils
• one Spanish onion
• butter

Method

1. 1

   Cook the lentils until quite tender.

2. 2

   Pass through a coarse sieve.

3. 3

   Chop up one Spanish onion, and fry it a nice brown in a stewpan.

4. 4

   Then pour the lentil soup over it and boil it up together and serve very hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 201. The excerpt below is the record exactly as published.

Lentil soup. Chocolate pudding. Mode of Soup. — Take \ lb. of lentils. Cook until quite tender. Pass through a coarse sieve. Chop up one Spanish onion, and fry it a nice brown in a stewpan. Then pour the lentil soup over it and boil it up together and serve ver\^ hot. This is enough for 5 persons, costs about ^d.., and is very good. Mode of Pudding. —\\ sticks of Menier's chocolate ; pound to powder. Mix with \ pint of milk. Beat to a froth 2 eggs, and gradually mix with i pint milk. Then gradually pour in the chocolate and milk. Place the mixture in a wqde-mouthed jug. Put the jug in a saucepan of boiling water. Stir continually with a fork one way, and when it is beginning to thicken or set, take it out of the saucepan, but go on stirring for a little. As soon as the mixture is not too hot to break a glass dish, pour it into one, and serve cold. Friday. Breakfast. 5 herrings. Tea. Bread. Dinner. Roast sirloin of beef, 5 lbs. Potatoes. Parsnips (from garden). Apple tart. Corn-flour mould (without eggs). Supper. Cafe au lait. h lb. of cooked ham from pork butcher. 526 HOMELY FARE. Saturday. Dintier. American stew from the remainder of the beef. Potatoes. Stewed haricots. Cranberry tart. Mode of American Stew. — Fry two large Spanish onions in butter

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