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Stewed Lentils
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
427Calories
28 gProtein
74 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein28 g
Carbohydrates74 g
Fiber0.1 g
Sugars0.2 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium584 mg
Potassium1129 mg
Calcium75 mg
Iron8.5 mg
Magnesium127 mg
Phosphorus444 mg
Zinc4.6 mg
Copper1 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 98. The excerpt below is the record exactly as published.
STEWED LENTILS Wash a pint of lentils, cover with fresh water and soak all night. In the morning pour ofif the water; have enough water boiling in the pot to cover the lentils. Drop them in and slowly boil an hour and a quarter. Tip them from the pot in a colander and drain. Put back in the pot; heat slowly, adding a heaping tablespoon of butter, a teaspoon of salt, and a tablespoon of onion- juice
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