Puree of Lentils

Ingredients

• one pint of German lentils
• one quart of water
• two quarts of common bouillon
• one onion
• one carrot
• one-half stalk of celery
• about one pound knuckle of ham or a ham bone
• a piece of butter the size of an egg
• Serve with bread croutons
• or frankfurt sausages cut in small pieces
• Season with pepper, nutmeg, and salt if necessary

Method

1. 1

   Soak lentils overnight.

2. 2

   Boil with bouillon, onion, carrot, celery, and ham until tender.

3. 3

   Rub through a sieve, heat again, add butter, and serve with croutons or sausages.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 7. The excerpt below is the record exactly as published.

PUREE OF LENTILS ^ Soak one pint of German lentils in one quart of water over night. Put them on the fire with two quarts of common bouillon. Add one onion, one carrot, one-half stalk of celery, and about one pound knuckle of ham or a ham bone. Let them boil until tender. (It will take two hours or more.) Rub through a sieve; heat the strained soup again, and add a piece of butter the size of an egg. Serve with bread croutons, or frankfurt sausages cut in small pieces. Season with pepper, nut- meg, and salt if necessar

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