vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Walnut Lentils
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
544Calories
25 gProtein
59 gCarbs
23 gFat
Full nutrition (22 nutrients)
Calories544 kcal
Protein25 g
Carbohydrates59 g
Fiber1.6 g
Total Fat23 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Sodium0 mg
Potassium972 mg
Calcium82 mg
Iron7 mg
Magnesium139 mg
Phosphorus444 mg
Zinc4.3 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.4 mg
Water9.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 13. The excerpt below is the record exactly as published.
WALNUT LENTILS Lentils, li^ cups. Walnuts, 1 cup. Butter
Cook this with the app: pantry check, scaling, and the assistant.