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Stewed Lentils
From The encyclopaedia of practical cookery, 1892
Serves 4
Can be served as a side dish.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 336. The excerpt below is the record exactly as published.
Stewed Lentils. — (1) Put the Lentils to soak in cold water the night before they are wanted. On the following day, put them hito a stewpan with a lump of salt and fresh water, ancl boil for half-an-hour. At the end of that time drain the water off the Lentils, put in with them 2oz. or 3oz. of butter, 1 table-spoonful of minced onion, a small quantity of finely-chopped parsley, and moisten with a little clear stock
Cook this with the app: pantry check, scaling, and the assistant.