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Lentils with Peanuts
From The Cook County cook book, 1912
Serves 2
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
Nutrition per serving
454Calories
29 gProtein
75 gCarbs
4 gFat
Full nutrition (15 nutrients)
Calories454 kcal
Protein29 g
Carbohydrates75 g
Fiber0.4 g
Total Fat4.4 g
Sodium0.1 mg
Potassium1153 mg
Calcium75 mg
Iron8.5 mg
Magnesium135 mg
Phosphorus461 mg
Zinc4.7 mg
Copper1 mg
Manganese1.9 mg
Water11 g
Estimated from matched ingredients across 2 servings.
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 WITH PEANUTS.— Make a puree of lentils, and to each cup of lentils add 1 tablespoon of peanuts
Cook this with the app: pantry check, scaling, and the assistant.