Nuts with Lentils

Name: Nuts with Lentils
Ingredients: three pints of strained cooked lentils; one pint of stewed tomato; season to taste with nut butter; salt

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

1538Calories

111 gProtein

265 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories1538 kcal

Protein111 g

Carbohydrates265 g

Fiber97 g

Sugars21 g

Total Fat9.9 g

Saturated Fat1.7 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat3.9 g

Cholesterol0 mg

Sodium943 mg

Potassium4883 mg

Calcium278 mg

Iron42 mg

Magnesium458 mg

Phosphorus2215 mg

Zinc15 mg

Copper3.2 mg

Manganese6.3 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A67 mcg

Vitamin E1.3 mg

Vitamin K20 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1 mg

Niacin (B3)15 mg

Folate2173 mcg

Choline388 mg

Caffeine0 mg

Water990 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 94. The excerpt below is the record exactly as published.

Nuts with Lentils. — Use three pints of strained. cooked lentils, and one pint of stewed tomato; season to taste with nut butter and salt

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