vegetariangluten-freenut-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
- 1 pint lentils
- 3 carrots
- 2 oz. butter
- 2 turnips
- 1 Spanish onion or 1 head of celery
- 1 sprig of parsley
Method
Wash and soak lentils overnight in water.
Put them in a stew-pot with soaking water and add other vegetables.
Boil until soft, rub through a sieve, return puree to saucepan, season, stir in butter, and boil a few minutes.
Nutrition per serving
622Calories
39 gProtein
110 gCarbs
19 gFat
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.