Lentil Soup (No 2)

Name: Lentil Soup (No 2)
Ingredients: 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.

From The St. Mungo cookery book, 1904

A little nutmeg may be added if liked.

Presented as published in 1904. 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

1366Calories

73 gProtein

196 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1366 kcal

Protein73 g

Carbohydrates196 g

Fiber4.2 g

Sugars33 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol72 mg

Sodium276 mg

Potassium3330 mg

Calcium839 mg

Iron18 mg

Magnesium341 mg

Phosphorus1422 mg

Zinc11 mg

Copper2.1 mg

Manganese4 mg

Vitamin D5.3 mcg

Vitamin C15 mg

Vitamin A657 mcg

Vitamin E1 mg

Vitamin K8.5 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.3 mg

Folate65 mcg

Choline117 mg

Caffeine0 mg

Water2057 g

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. 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.

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