Lentil Soup
From Physical culture cook book, 1901
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
1703Calories
112 gProtein
294 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories1703 kcal
Protein112 g
Carbohydrates294 g
Fiber0 g
Sugars0 g
Total Fat9.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium57 mg
Potassium4509 mg
Calcium349 mg
Iron34 mg
Magnesium525 mg
Phosphorus1770 mg
Zinc18 mg
Copper4.1 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1936 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 23. The excerpt below is the record exactly as published.
Lentil Soup. — Soak one pint lentils over night ; put on with two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.