vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lentil Soup
From The "A1" cookery book, 1901
Serves 3
Serve with crofitons of fried bread.
Presented as published in 1901. 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
622Calories
39 gProtein
110 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein39 g
Carbohydrates110 g
Fiber3.3 g
Sugars7.1 g
Total Fat19 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol44 mg
Sodium54 mg
Potassium1913 mg
Calcium148 mg
Iron12 mg
Magnesium185 mg
Phosphorus641 mg
Zinc6.4 mg
Copper1.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A504 mcg
Vitamin E0.4 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate62 mcg
Choline5.7 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 12. The excerpt below is the record exactly as published.
Lentil Soup.— 1 pint lentils, 3 carrots, 2 oz. butter, 2 turnips, 1 Spanish onion or 1 head of celery, 1 sprig of parsley
Cook this with the app: pantry check, scaling, and the assistant.