Lentils
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
967Calories
56 gProtein
147 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories967 kcal
Protein56 g
Carbohydrates147 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat3.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Cholesterol13 mg
Sodium0 mg
Potassium2245 mg
Calcium146 mg
Iron17 mg
Magnesium253 mg
Phosphorus885 mg
Zinc9.1 mg
Copper2 mg
Manganese3.7 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline16 mg
Caffeine0 mg
Water22 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 28. The excerpt below is the record exactly as published.
LENTILS. Wash the lentils in several waters, until all the mud is removed. Boil them in plenty of water, and let them cook gently for at least two hours. A little dripping and salt
Cook this with the app: pantry check, scaling, and the assistant.