Puree of Lentil Soup
From Science of food & cookery, 1921
Presented as published in 1921. 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
No ingredients were recorded for this recipe.
Method
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 72. The excerpt below is the record exactly as published.
PUREE OF LENTIL SOUP Prepare and cook the same as puree of brown beans, using \Y$ cups lentils in the place of i cup of brown bean
Cook this with the app: pantry check, scaling, and the assistant.