Savory Lentils
From Every-day dishes and every-day work, 1897
A tomato sauce makes a nice accompaniment.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 44. The excerpt below is the record exactly as published.
Savory Lentils. — Take equal quantities of cooked brown lentils that have been rubbed through a colander to remove the skins, and the crumbs of unfermented bread. Moisten with a little rich milk or cream, season with salt and a very little pow- dered sage, pour into a baking-dish and bake until well browned in a moderate oven. A tomato sauce makes a nice accompani- ment. A meal prepared by rubbing chopped English-walnut meats through a colander, added to the savory lentils, in the proportion of one cup of nut meal
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