Rice and Lentils

Name: Rice and Lentils
Ingredients: A cupful of rice; 2 cupfuls of lentils; 3 onions; a little powdered thyme; pepper and salt

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

2531Calories

129 gProtein

478 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories2531 kcal

Protein129 g

Carbohydrates478 g

Fiber10 g

Sugars19 g

Total Fat11 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium27 mg

Potassium5352 mg

Calcium446 mg

Iron42 mg

Magnesium596 mg

Phosphorus2104 mg

Zinc21 mg

Copper4.5 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K2 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)8 mg

Folate495 mcg

Choline38 mg

Caffeine0 mg

Water466 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 17. The excerpt below is the record exactly as published.

Rice and Lentils Ingredients. — A cupful of rice, 2 cupfuls of lentils, 3 onions, a little powdered thyme, pepper and salt

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