Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 3 pints stock
- 8 o'clock next morning
- pepper
- salt
Directions
Materials. — I pint whole lentils, i onion, i carrot, i turnip, 3 pints stock (or water), I tablespoonful corn- flour, pepper and salt to taste.
Directions. — Wasn and soak the lentils over night, put them on to stew in the stock (or water) at 8 o’clock next morning, with the vegetables pared and sliced. At ii o’clock take the vegetables and lentils out of the soup, fry them a light brown in deep fat ; put them back into the stock, stew gently till half-past 12 ; rub them through the colander, mix the cornflour gradually with a little of the soup (cooled), add it to the rest, and boil ten minutes, stirring often. (N.B. If water, not stock, is used, add a small lump of butter.) Put in the pepper and salt, and serve.
Before we fry the vegetables for this good soup, we must all set to work at the Irish stew.