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White Lentil Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 5
Recipe attributed to Mrs. Tunnard.
Presented as published in 1907. 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
412Calories
18 gProtein
73 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories412 kcal
Protein18 g
Carbohydrates73 g
Fiber8.9 g
Sugars7.6 g
Total Fat11 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol25 mg
Sodium70 mg
Potassium684 mg
Calcium188 mg
Iron7.1 mg
Magnesium77 mg
Phosphorus343 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C5.7 mg
Vitamin A37 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate266 mcg
Choline49 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 9. The excerpt below is the record exactly as published.
White Lentil Soup. ilb. split Lentils. 2 sticks Celery. 2 sprigs Parsley. 1 Onion. |oz. Butter. ioz. Flour. ipt. Milk, skimmed. 3pts. Water. Small blade of Mace. 8 Peppercorns. Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.