Lentil Soup

Name: Lentil Soup
Ingredients: one cup of lentils; two quarts of water; one bay leaf; one half teaspoon of salt; one fourth teaspoon pepper; two tablespoons of flour; two tablespoons of butter; one grated onion

From Principles of cooking, 1914

Presented as published in 1914. 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

912Calories

58 gProtein

160 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories912 kcal

Protein58 g

Carbohydrates160 g

Fiber0.3 g

Sugars0 g

Total Fat27 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol63 mg

Sodium1227 mg

Potassium2301 mg

Calcium217 mg

Iron18 mg

Magnesium278 mg

Phosphorus908 mg

Zinc9.3 mg

Copper2.2 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1.7 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate26 mcg

Choline0.1 mg

Caffeine0 mg

Water1919 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 53. The excerpt below is the record exactly as published.

Lentil Soup. — Wash one cup of lentils, cover with cold water, and soak over night. Drain; cook in two quarts of water until soft (about two hours); add one bay leaf, one half teaspoon of salt, one fourth teaspoon pepper. Press through a colander and sieve. Add two tablespoons of flour, two tablespoons of butter, one grated onion

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