Lentil Soup
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Wash the lentils, soak them for 24 hours, and drain well.
Cut the onion, carrot, and celery into small pieces, place in a saucepan with the Crisco, cover, and cook gently for 15 minutes.
Add the stock and simmer for 2 hours, then rub through a sieve.
Return the pureed soup to the pan, add the milk and seasonings, and bring to a boil.
Mix the flour with a small amount of milk or stock to moisten, stir it into the soup, and simmer for 5 minutes.
Season to taste, stir in the cream, and serve with croutons of fried or toasted bread.
Original recipe, verbatim
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 }^ cupful cream
1 carrot Croutons
Wash lentils; soak twenty-four hours; drain well. Cut onion, carrot
and celery into small pieces, then put them into a saucepan with Crisco,
cover, and cook gently for fifteen minutes. Add stock and simmer 2 hours,
then rub through sieve. Return to pan, add milk, seasonings, and bring
to boil. Moisten flour with yi cupful milk or stock, add it to soup and
simmer five minutes. Season to taste and add cream. Serve with croutons
of fried or toasted bread.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.