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Puree of Lentils

Name: Puree of Lentils
Yield: 7 servings
Ingredients: six cups of cold water; a quart of lentils; a slice of lean ham; the skeleton of a roast chicken; an onion; half a dozen roots of celery; a tablespoonful of butter; two tablespoonfuls of flour

From The art of cookery, 1899

Serves 7

A simpler puree may be made by cooking lentils in salted water, rubbing through a sieve, and thickening with butter and flour.

Presented as published in 1899. 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

572Calories

40 gProtein

89 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories572 kcal

Protein40 g

Carbohydrates89 g

Fiber0.4 g

Sugars1.1 g

Total Fat7.8 g

Saturated Fat1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol28 mg

Sodium119 mg

Potassium1474 mg

Calcium115 mg

Iron10 mg

Magnesium160 mg

Phosphorus576 mg

Zinc5.9 mg

Copper1.2 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A12 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate9 mcg

Choline20 mg

Caffeine0 mg

Water285 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 55. The excerpt below is the record exactly as published.

Puree of Lentils. — In six cups of cold water cook a quart of lentils, a slice of lean ham, the skeleton of a roast chicken or other fowl, an onion, and half a dozen roots of celery. Strain the broth into a sauce- pan, rub the lentils through a sieve, add them to the broth, thicken with a tablespoonful of butter and two tablespoonfuls of flour

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