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Lentil Soup (Soupe aux Lentilles)
From Cookery for every household, 1914
Serves 3
The water from boiled ham or salt meat can be used for flavor. If time is short, the lentils can be cooked without soaking, but it will take longer.
Presented as published in 1914. 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
480Calories
22 gProtein
70 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein22 g
Carbohydrates70 g
Fiber10 g
Sugars17 g
Total Fat14 g
Saturated Fat5.5 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol19 mg
Sodium84 mg
Potassium904 mg
Calcium174 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus341 mg
Zinc3.3 mg
Copper1 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C17 mg
Vitamin A195 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate192 mcg
Choline23 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 83. The excerpt below is the record exactly as published.
Lentil Soup (Soupe aux Lentilles) f lb. red or Egyptian lentils. 2f pts. water or meat boilings. 1 oz. dripping or bacon fat. 1 onion. A piece of carrot, turnip, and celery. A bunch of herbs, f pt. milk. Pepper and salt. A pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.