FoodNet
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free

Lentil Soup

From A calendar of dinners, with 615 recipes, 1913

Serves 4

Lentils are an excellent nitrogenous food.

A modern interpretation · AI-generated from the original record

Ingredients

  • 1 cupful lentils
  • 2 stalks celery
  • 2 cupfuls milk
  • 1 tablespoonful flour
  • 3 tablespoonfuls Crisco
  • 1 bay leaf
  • 3 pints stock or water
  • 1 onion
  • 1 carrot
  • Salt and pepper to taste
  • 1/2 cupful cream
  • Croutons

Method

  1. Wash lentils; soak twenty-four hours; drain well.

  2. Cut onion, carrot and celery into small pieces, then put them into a saucepan with Crisco, cover, and cook gently for fifteen minutes.

  3. Add stock and simmer 2 hours, then rub through sieve.

  4. Return to pan, add milk, seasonings, and bring to boil.

  5. Moisten flour with 1/2 cupful milk or stock, add it to soup and simmer five minutes.

  6. Season to taste and add cream.

  7. Serve with croutons of fried or toasted bread.

Nutrition per serving

403Calories
18 gProtein
46 gCarbs
16 gFat

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 24. The excerpt below is the record exactly as published.

Lentil Soup 1 cupful lentils 2 stalks celery 2 cupfuls milk 1 tablespoonful flour 3 tablespoonfuls Crisco 1 bay leaf 3 pints stock or water Salt and pepper to taste 1 onion Y% cupful cream 1 carrot Croutons

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