Lentils a la Maitre d’ Hotel

Name: Lentils a la Maitre d’ Hotel
Ingredients: a pint of lentils; 2 small peeled onions; 2 cloves; 1 carrot; a bouquet of celery and parsley; 2 oz. of butter; very little salt and pepper

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

1875Calories

116 gProtein

335 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories1875 kcal

Protein116 g

Carbohydrates335 g

Fiber10 g

Sugars16 g

Total Fat57 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol133 mg

Sodium87 mg

Potassium5233 mg

Calcium452 mg

Iron36 mg

Magnesium570 mg

Phosphorus1899 mg

Zinc19 mg

Copper4.1 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A502 mcg

Vitamin E1.3 mg

Vitamin K23 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate71 mcg

Choline27 mg

Caffeine0 mg

Water376 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 51. The excerpt below is the record exactly as published.

Lentils a la Maitre d’ Hotel. Soak a pint of lentils several hours before cooking. Drain and cook them in salted water, with 2 small peeled onions stuck with 2 cloves, 1 carrot, a bouquet of celery and parsley. When tender, drain, take out the vegetables, and put the lentils in a stew-pan with 2 oz. of butter ; add also some chopped parsley, and season with very little salt and pepper

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