Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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
- 1 sprig of parsley
- 3 pints water
- a small piece of celery
- 1 blade of mace
- 1 small onion
- 4 peppercorns
- mace
- parsley
- pepper
- salt
Directions
\ lb. lentils.
1 blade of mace.
A small piece of celery. 1 sprig of parsley.
1 small onion.
1 oz. of flour.
1 oz. butter.
£ pint milk.
3 pints water.
4 peppercorns. Salt and pepper.
Wash lentils well in several waters, put into water, add onion, mace, parsley, pepper-corns, and a little salt and pepper. Boil gently for H hours ; put back through a fine sieve with the back of a wooden spoon ; rinse the saucepan, put in butter, and add the flour ; blend well together ; add milk gradually ; then add strained soup, and let come to the boil. Serve with fried bread or toast. J.D.
IRISH-MADE CUTLERY
Sole Registered Proprietors of the Celebrated Diamond Wallsend Coal.