Lentils Boiled Plain

Ingredients

• one pound, or one full pint, of lentils
• three quarts of cold water
• one ounce of drippings
• one tablespoonful of salt
• a saltspoonful of pepper
• one ounce of butter
• a tablespoonful of chopped parsley
• a teaspoonful of sugar

Method

1. 1

   Wash lentils well in cold water, put them over the fire in cold water with drippings, salt, and pepper, and boil slowly until tender, about three hours.

2. 2

   Drain off excess water, add butter, parsley, sugar, and more salt and pepper if required, and serve hot.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 38. The excerpt below is the record exactly as published.

LENTILS BOILED PLAIN. 99 again in two quarts boiling water ; boil an hour and a half, and add salt and pepper just before taking up, stirring in one and a half tablespoonfuls butter rubbed into two tablespoonfuls flour and a half-pint sweet cream. ANOTHER WAY. Boil a piece of salted pork one hour, then add beans, and boil an hour and a half. — Every-day Cook-Book : Miss Neill. (By per. Belford, Clarke, & Co) Lentils Boiled plain. Wash one pound, or one full pint, of lentils (cost ten cents) well in cold water, put them over the fire in three quarts of cold water, with one ounce of drip- pings, one tablespoonful of salt, and a saltspoonful of pepper (cost about one cent), and boil slowly until tender, that is, about three hours ; drain off the little water which remains ; add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a tea- spoonful of suga

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