Lentils - Egyptian Style
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 275. The excerpt below is the record exactly as published.
LENTILS — EGYPTIAN STYLE.— Wash 2 cups of lentils, soak them 10 or 12 hrs., and drain them before using. Put them into boiling water, and cook until tender, which will be in about an hr., then drain again. Put 2 tablespoons of butter into a saucepan, and when melted, add 1 large onion, finely chopped; cook over a very slow fire for 10 minutes, tlhen add the lentils, and 2 scant cups of boiled rice
Cook this with the app: pantry check, scaling, and the assistant.