Lentil Soup
From The school cookery book, 1881
An onion is an improvement to this soup.
Presented as published in 1881. 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
1431Calories
57 gProtein
163 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories1431 kcal
Protein57 g
Carbohydrates163 g
Fiber0 g
Sugars0 g
Total Fat61 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium1210 mg
Potassium2205 mg
Calcium189 mg
Iron18 mg
Magnesium264 mg
Phosphorus879 mg
Zinc9 mg
Copper2.1 mg
Manganese3.8 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate45 mcg
Choline69 mg
Caffeine0 mg
Water1442 g
As published
This recipe was extracted from The school cookery book (1881), page 21. The excerpt below is the record exactly as published.
Lentil Soup. — Required: Y? lb. lentils; 2 oz. dripping; 3 pints water; x oz. flour; x pinch pepper; Y teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.