Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- half pint of red lentils in water
- one ounce of butter
- one pint boiling water
- one onion sliced thin
- 59 one hour
- one-half lemon
- one dessert- spoon curry powder
- ten min- utes longer
- salt
- pepper
Directions
Soak a half pint of red lentils in water for three or four hours. Drain ofif water, put in saucepan one ounce of butter and one onion sliced thin, cook until a nice brown ; add lentils and one pint boiling water. Simmer
BliTILlX)' iX/UX COOK BOOK 59
one hour. Then add juice of one-half lemon, one dessert- spoon curry powder, salt and pepper. Cook ten min- utes longer and serve with boiled rice.
Mrs. J. H. Ostr.vnder.