Stewed Lentils

Name: Stewed Lentils
Ingredients: add water to more than cover; Salt and a little vegetable butter should be added during the cooking, for flavor.; An onion may be added, and removed when the lentils are done, if desired.

From Science of food & cookery, 1921

Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 89. The excerpt below is the record exactly as published.

STEWED LENTILS Wash the lentils in several waters, drain, add water to more than cover, and let boil slowly until tender, and the liquid reduced down well. Salt and a little vegetable butter should be added during the cooking, for flavor. An onion may be added, and removed when the lentils are done, if desired.

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