Stewed Lentils

Name: Stewed Lentils
Ingredients: half a pint of lentils; a tablespoon of butter; a teaspoon of salt; a saltspoon of pepper

From Twenty lessons in domestic science, 1916

Presented as published in 1916. 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

914Calories

58 gProtein

163 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories914 kcal

Protein58 g

Carbohydrates163 g

Fiber6.3 g

Sugars0.2 g

Total Fat16 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol31 mg

Sodium2340 mg

Potassium2581 mg

Calcium260 mg

Iron19 mg

Magnesium296 mg

Phosphorus927 mg

Zinc9.4 mg

Copper2.3 mg

Manganese6.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 43. The excerpt below is the record exactly as published.

Stewed Lentils Wash half a pint of lentils, cover with cold water, and soak over night. Next morning drain, cover with fresh water, add a pinch of soda, and cook slowly one hour or until tender. Drain, return to the kettle, add a tablespoon of butter, a teaspoon of salt and a saltspoon of pepper

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