To Cook Lentils
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
1703Calories
112 gProtein
294 gCarbs
9 gFat
Full nutrition (14 nutrients)
Calories1703 kcal
Protein112 g
Carbohydrates294 g
Total Fat9.1 g
Sodium0 mg
Potassium4490 mg
Calcium292 mg
Iron34 mg
Magnesium506 mg
Phosphorus1770 mg
Zinc18 mg
Copper4 mg
Manganese7.4 mg
Water45 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 53. The excerpt below is the record exactly as published.
To Cook Lentils. Wash one pint and soak over night in cold water
Cook this with the app: pantry check, scaling, and the assistant.