Puree of Lentils

Name: Puree of Lentils
Ingredients: Boil some lentils in water and salt; with an onion; a carrot; bunch of herbs; with a little butter or gravy

From Wholesome cookery, 1887

The puree should be smooth like well-mashed potatoes.

Presented as published in 1887. 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

85Calories

2 gProtein

20 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories85 kcal

Protein2.2 g

Carbohydrates20 g

Fiber4.2 g

Sugars9.2 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium47 mg

Potassium411 mg

Calcium54 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 28. The excerpt below is the record exactly as published.

Puree of Lentils. Boil some lentils in water and salt, with an onion, a carrot, bunch of herbs. When thoroughly cooked, pass them through a hair sieve ; put them back on the so WHOLESOME CO OKEli Y. ■ fire, and stew them for a few minutes, with a little butter or gravy

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