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Lentil Soupe Maigre
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
631Calories
41 gProtein
110 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein41 g
Carbohydrates110 g
Fiber0.6 g
Sugars1.9 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol34 mg
Sodium5.3 mg
Potassium1681 mg
Calcium123 mg
Iron12 mg
Magnesium187 mg
Phosphorus656 mg
Zinc6.7 mg
Copper1.4 mg
Manganese2.7 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.1 mcg
Choline3.4 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 41. The excerpt below is the record exactly as published.
Lentil Soupe Maigre. For four persons. i^ lbs. lentils ; soak in cold water for 24 hours ; drain. Stew in a very small quantity of water ; skim. Pass through a tamis. Boil an onion in milk and pass through with the lentils. Make the puree the necessary thinness with milk, and stir in 2 ozs. butter
Cook this with the app: pantry check, scaling, and the assistant.