Puree of Lentils

Name: Puree of Lentils
Ingredients: a quart of lentils; a slice of lean ham; the carcass of a partridge; a carrot; an onion; a few branches of parsley; a few pieces of celery; three pints of consomme

From French dishes for American tables, 1886

Remove ham and partridge before sieving.

Presented as published in 1886. 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

3671Calories

257 gProtein

618 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories3671 kcal

Protein257 g

Carbohydrates618 g

Fiber4.2 g

Sugars10 g

Total Fat20 g

Saturated Fat0.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol13 mg

Sodium3626 mg

Potassium10245 mg

Calcium690 mg

Iron71 mg

Magnesium1040 mg

Phosphorus3829 mg

Zinc39 mg

Copper9.3 mg

Manganese17 mg

Vitamin D0.2 mcg

Vitamin C19 mg

Vitamin A505 mcg

Vitamin E0.5 mg

Vitamin K8.5 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.5 mg

Folate53 mcg

Choline34 mg

Caffeine0 mg

Water1459 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 10. The excerpt below is the record exactly as published.

Puree of Lentils. Take a quart of lentils, wash them well, and put them in a saucepan with a slice of lean ham, the carcass of a partridge, a carrot, an onion, a few branches of parsley, a few pieces of 28 FRENCH DISHES. celery, and add three pints of consomme

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