Stewed Lentils
From A laboratory manual of foods and cookery, 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
1846Calories
89 gProtein
161 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories1846 kcal
Protein89 g
Carbohydrates161 g
Fiber2.6 g
Sugars7.2 g
Total Fat89 g
Saturated Fat29 g
Monounsaturated Fat36 g
Polyunsaturated Fat13 g
Omega-30.5 g
Cholesterol150 mg
Sodium1714 mg
Potassium2925 mg
Calcium209 mg
Iron18 mg
Magnesium300 mg
Phosphorus1314 mg
Zinc12 mg
Copper2.2 mg
Manganese4.1 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A25 mcg
Vitamin E1 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.3 mg
Folate29 mcg
Choline118 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 33. The excerpt below is the record exactly as published.
Stewed Lentils Ingredients : i c. lentils \ small onion \ Ib. bacon water \ c. vinegar
Cook this with the app: pantry check, scaling, and the assistant.