Lentil Soup (No 1)

Ingredients

• J lb. of lentils.
• 3 pints of water.
• Piece of celery.
• Salt to taste.
• I J oz. of flour.
• 2 sprigs of parsley.
• I onion.
• Blade of mace.
• teaspoonful of pepper.
• oz. of butter.
• pint of milk.

Method

1. 1

   Put lentils, onion, and seasonings in cold water, boil gently until soft.

2. 2

   Rub through a sieve, return to pot.

3. 3

   Make sauce with butter, flour, and milk, add to soup and boil for a few minutes.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 2. The excerpt below is the record exactly as published.

LENTIL SOUP (No i.) J lb. of lentils. 3 pints of water. Piece of celery. ■Salt to taste. I J oz. of flour. 2 sprigs of parsley. I onion. Blade of mace, teaspoonful of pepper, oz. of butter. \ pint of milk. Put on lentils, onion, and seasonings in cold water, and boil gently till quite soft. Rub through a sieve. Return to the pot. Make sauce with butter, flour and milk, add to the soup and boil for a few minutes. Mrs J. F. Lambie, Langside, Glasgow. LENTIL SOUP (No. 2.) I tablespoon ful of beef dripping. I good sized onion, lb. of lentils. 3 pints of water. I carrot. I pint of milk. talflespoonfuls of flour. Put dripping into saucepan. Cut onion and carrot fairly fine, and add them. Cook for to minutes. Next add the lentils, previously well washed, and water. Let all boil for 2 hours, then rub through a sieve. Return to the pan, and when boiling, stir in flour and milk mixed together, stirring well to prevent lumping, then add pepper and salt to taste, a little nutmeg may be added if liked. Mrs Dougla.s Wii.son, Ldinburgh. 12 MOCK TURTLE SOUP. ^ a calf’s head. A good sized carrot. One medium-sized onion. ^ teaspoonful of pepper

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