Savoury Lentils
From How to cook vegetables, 1911
Presented as published in 1911. 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
1775Calories
113 gProtein
300 gCarbs
61 gFat
Full nutrition (29 nutrients)
Calories1775 kcal
Protein113 g
Carbohydrates300 g
Fiber1.4 g
Total Fat61 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol148 mg
Sodium18 mg
Potassium4608 mg
Calcium322 mg
Iron34 mg
Magnesium513 mg
Phosphorus1805 mg
Zinc18 mg
Copper4 mg
Manganese7.5 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A1.5 mcg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Water132 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 51. The excerpt below is the record exactly as published.
Savoury Lentils. Soak a pint of lentils for 2 hours in tepid water ; drain and put them in a stew-pan with 2 oz. of butter for 10 minutes, and add about a quart of stock, season with salt and pepper, and boil them for 2 hours. Drain them on a sieve, put them in a LENTILS. 107 stew-pan with 2 oz. of butter and half a chopped onion previously fried. Moisten with Bechamel sauce and a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.