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Lentil Soup (Potage aux Lentilles) a la Petrograd
From The Swedish, French, American cook book, 1918
Serves 10
Presented as published in 1918. 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
146Calories
9 gProtein
24 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein9.1 g
Carbohydrates24 g
Fiber0.8 g
Sugars1.2 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol4.3 mg
Sodium32 mg
Potassium429 mg
Calcium39 mg
Iron2.8 mg
Magnesium43 mg
Phosphorus147 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A61 mcg
Vitamin E0.1 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8 mcg
Choline4.1 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 61. The excerpt below is the record exactly as published.
entil Soup ( Potage aux Lentilles ) a la Petrograd Three quarter pound of lentils soaked overnight. Wash well and put in a pan with little parsley, celery, leek, thyme, a bay leaf, one onion, one carrot, a piece of ham bone, and some remains of game, and four quarts of white chicken stock. Simmer for two hours then press through a sieve. Put back on the fire, and boil; then strain though a cheesecloth; last, add one to two cups cream and a pinch of nutmeg
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