Lentils a la Bretonne

Name: Lentils a la Bretonne
Ingredients: the lentils; 2 oz. of butter; a tablespoonful of flour; a finely-chopped onion

From How to cook vegetables, 1911

Presented as published in 1911. 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

1792Calories

114 gProtein

314 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories1792 kcal

Protein114 g

Carbohydrates314 g

Fiber2.6 g

Sugars6.4 g

Total Fat56 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol133 mg

Sodium12 mg

Potassium4731 mg

Calcium336 mg

Iron35 mg

Magnesium524 mg

Phosphorus1832 mg

Zinc19 mg

Copper4 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate41 mcg

Choline9.2 mg

Caffeine0 mg

Water189 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 52. The excerpt below is the record exactly as published.

Lentils a la Bretonne. Cook the lentils as stated in the preceding recipe, and drain. Put them in a stew-pan with 2 oz. of butter, a tablespoonful of flour, and a finely-chopped onion. Stir on the fire until the onion commences to brown, then moisten the roux with about \ pint of wat

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