Lentils Mashed with Beans

Name: Lentils Mashed with Beans
Ingredients: about one-third to one-half cooked white beans; Lentils may be cooked

From Every-day dishes and every-day work, 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

935Calories

62 gProtein

162 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories935 kcal

Protein62 g

Carbohydrates162 g

Fiber3.8 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.6 mg

Potassium2580 mg

Calcium200 mg

Iron19 mg

Magnesium291 mg

Phosphorus952 mg

Zinc10 mg

Copper2.2 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline21 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.

Lentils Mashed with Beans. — Lentils may be cooked and prepared in tlie same manner as directed for mashed peas, but they are less strong in flavor if about one-third to one-half cooked white beans

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