Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- one pint of lentils over night
- one-quarter teaspoonful bi-carbonate of soda
- one teaspoonful salt
- two tablespoonfuls butter in a frying pan
- salt
- pepper
Directions
Lay them in a baking dish cup side up. Fill the cups with any kind of chopped and seasoned meat. Cover with buttered crumbs and bake in a very hot oven ten to fifteen minutes.
Wash and soak one pint of lentils over night. In the morn- ing drain and cover with fresh warm water adding one-quarter teaspoonful bi-carbonate of soda. Boil gently till they begin to grow tender (probably about two hours). Change them to fresh water, adding one teaspoonful salt and cook till they break at the least touch. Drain in a colander. Put two tablespoonfuls butter in a frying pan ; when melted add the lentils with salt and pepper to taste ; toss over the fire for fifteen minutes. Delicious served with cold meat for lunch.
Should always be peeled before boiling except while very young and delicate. If they are not mealy, wrap each one in a strong, crash towel as soon as done and wring the towel as hard as possible. Untwist the towel and roll out as carefully as pos- sible onto a hot dish. When broken with a fork, these will fall into a mass of meal almost like starch,
122 THE STAR CRYSTAL COOK BOOK.