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Lentil Soup

Name: Lentil Soup
Yield: 6 servings
Ingredients: three pints of lentils; a slice of lean ham; a partridge; a carrot; a turnip; an onion; two leeks; a head of celery; the necessary stock

From The thorough good cook, 1895

Serves 6

Presented as published in 1895. 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

889Calories

59 gProtein

152 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories889 kcal

Protein59 g

Carbohydrates152 g

Fiber2 g

Sugars3.7 g

Total Fat5.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5.9 mg

Sodium90 mg

Potassium2504 mg

Calcium181 mg

Iron17 mg

Magnesium266 mg

Phosphorus935 mg

Zinc9.5 mg

Copper2 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C7.9 mg

Vitamin A87 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate19 mcg

Choline9.2 mg

Caffeine0 mg

Water110 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 64. The excerpt below is the record exactly as published.

Lentil Soup. Pick and wash three f)ints of lentils, which put in a soup- pot, with a slice of lean ham blanched, a partridge, a carrot, a turnip, an onion, two leeks, and a head of celery, tied together ; add the necessary stock

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