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Lentil Soup
From The national course in home economics, 1917
Serves 8
Water can replace stock; add milk thickened with corn-flour before final boil.
Presented as published in 1917. 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
472Calories
29 gProtein
83 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein29 g
Carbohydrates83 g
Fiber1.7 g
Sugars3 g
Total Fat8.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol17 mg
Sodium60 mg
Potassium1291 mg
Calcium99 mg
Iron8.8 mg
Magnesium136 mg
Phosphorus472 mg
Zinc4.8 mg
Copper1 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline5.9 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 297. The excerpt below is the record exactly as published.
LENTIL SOUP. Take four carrots, two sliced onions, a chopped lettuce head, two , ounces of butter, two pints of lentils, the crumbs of two French rolls and two quarts of stock
Cook this with the app: pantry check, scaling, and the assistant.