Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Lentil Soup
From Miss Cameron's cookery book, 1898
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of red lentils
- 2 quarts of water
- 1 large onion
- 1 teaspoonful of herbs
- pepper and salt to taste
- 2 bay leaves
- piece of celery
- 2 oz. of butter or dripping
Method
Boil all together for two hours, rub through a hair sieve, return to the saucepan, and boil up with the butter or dripping.
Serve with sippets of fried bread.
Nutrition per serving
555Calories
31 gProtein
83 gCarbs
12 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 8. The excerpt below is the record exactly as published.
Lentil Soup. One quart of red lentils, 2 quarts of water, 1 large onion, 1 teaspoonful of herbs, pepper and salt to taste, 2 bay leaves, piece of celery. Boil all together for two hours, rub through a hair sieve, return to the saucepan, and boil up with 2 oz. of butter or dripping
Cook this with the app: pantry check, scaling, and the assistant.