Stewed Lentils and Bacon

Name: Stewed Lentils and Bacon
Ingredients: 2 pint of Lentils; 1 lb. of Bacon; 1 Onion; Parsley

From Buckmaster's cookery, 1887

Haricot beans can be used instead of lentils.

Presented as published in 1887. 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

5249Calories

287 gProtein

603 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories5249 kcal

Protein287 g

Carbohydrates603 g

Fiber2.6 g

Sugars7.9 g

Total Fat187 g

Saturated Fat57 g

Monounsaturated Fat72 g

Polyunsaturated Fat26 g

Omega-31 g

Cholesterol299 mg

Sodium3412 mg

Potassium10112 mg

Calcium647 mg

Iron70 mg

Magnesium1087 mg

Phosphorus4336 mg

Zinc42 mg

Copper8.2 mg

Manganese15 mg

Vitamin D1.8 mcg

Vitamin C11 mg

Vitamin A50 mcg

Vitamin E2 mg

Vitamin K0.6 mcg

Vitamin B61.4 mg

Vitamin B122.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)18 mg

Folate29 mcg

Choline226 mg

Caffeine0 mg

Water435 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 61. The excerpt below is the record exactly as published.

STEWED LENTILS AND BACON. Ingredients. 2 pint of Lentils. 1 lb. of Bacon. Parsley. 1 Onion

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