Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Bean | 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 ounce of butter
- 1 breakfastcupful each of lentils
- 1-1/2 pints of water
- 1 spoonful of water
- 1 breakfastcupful of potatoes cut into small dice
- 2 breakfastcupfuls of flagolet beans
- 1 quart of water until quite tender
- a cupful of tinned tomatoes
- 1 english onion chopped very fine
- 1 dessertspoonful of lemon juice
- half over
- 1 dessertspoonful of curry
- 3 eggs
- 1 english onion
- 1 blade of mace
- lemon juice
- pepper
- salt
- mace
Directions
6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and salt to taste. Pick and wash the lentils, and cook them in only as much water as they will absorb. Peel, wash, and cut up the mushrooms, chop fine the onion, and fry both in the butter. Add them to the lentils now cooking; also the lemon juice and seasoning. When the lentils are quite soft, the whole should be a fairly firm pureé. Let it cool, and meanwhile make a paste of 6 oz. of Allinson fine wheatmeal and 2 oz. of butter or vege-butter and a little water. Roll the paste out thin, cut into squares of about 4 inches. Place some of the lentil mixture in each, moisten the edges, turn half over, and press the edges together. Bake for 15 minutes in a floured tin, and serve with brown sauce, vegetables, and potatoes.
LENTILS (CURRIED), AND RICE.
1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or 1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well beaten, 2 oz. of butter, some breadcrumbs, and salt to taste. Roast the rice in a frying-pan in half of the butter until browned; then set it over the fire with 1-1/2 pints of water and the lentils, picked and washed. When tender set them aside to cool a little. Scald and skin the tomatoes, cut them into slices and place them in a buttered pie-dish. Smooth the curry with 1 spoonful of water; add the curry, the eggs, and salt to the cooked rice and lentils, and mix all well. Spread all over the tomatoes, scatter breadcrumbs over the top, cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. Bake the savoury for 3/4 of an hour to 1 hour.
LENTILS (POTTED), FOR SANDWICHES.
1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes, 1 blade of mace, 1 oz. of butter, pepper and salt to taste. Pick and wash the lentils, and set them over the fire to cook, only just covered with water, adding the mace, pepper, and salt. Chop fine the onion and fry it a nice brown in the butter; add the fried onions and tomatoes to the lentils, stir them sometimes to prevent burning, and let the lentils cook gently until they have become soft and make a fairly firm purée. If too dry, add a little more water as may be required. When they are done remove the mace and turn the lentils out to get cold. Then use for making sandwiches with very thin bread and butter.
1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls of flagolet beans, onions, carrots, and celery mixed (the latter cut up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan cheese, pepper and salt to taste. Boil the vegetables in 1 quart of water until quite tender, add the rice, also pepper and salt, and cook all together gently until the rice is soft, adding more water if necessary. Before serving add the butter and cheese, stir a few minutes, and serve.