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Red-Lentil Soup
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Joseph King, Kenilworth, IL.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.
RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in water for 8 or 10 hrs., then drain, and shake dry. Put 2 table- spoons of butter in a saucepan and when melted add ^ of the lentils, and stir well with a flat-ended wooden spoon, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water, in which leeks or onions have boiled, and let sim- mer for an hr., or until the lentils are tender; press through a sieve and return to the fire to re-heat. Smooth 1 teaspoon of flour with 1 teaspoon of butter, and add to the soup, season with salt and pepper, and a dash of nutmeg. Instead of the flour and butter, 1 COOK COUNTY COOK BOOK 191 well-<beaten eg^ .may be vigorously stirred into the soup after re- moving it from the fire. If Egyptian lentils cannot ibe obtained, canned or dried red kidney beans may bt substituted. — Mrs. Jos- eph King, Kenilworth, 111. LENTEN SOUP.— Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain tliem through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and J^ pt. of sherry. Serve at once. — Mrs. Frank Mullins, Franklin, 111. LETTUCE SOUP.— Chop 1 large head of lettuce and saute in 2 tablespoons of butter
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