Lunch
“Linsen,” or lentil soup
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Pick over and wash one cupful of lentils, soak three hours, and put them on to cook in one quart of boiling water.
- Let them cook very slowly until soft, and the water reduced one-half.
- Rub the pulp through a strainer, add one pint of milk and when boiling thicken with one tablespoonful of flour cooked in a tablespoonful of butter.
- Season with paprika, salt and a little sugar, and serve with croutons.
Historical transcription
Source method
- 1
Pick over and wash one cupful of lentils, soak three hours, and put them on to cook in one quart of boiling water. Let them cook very slowly until soft, and the water reduced one-half. Rub the pulp through a strainer, add one pint of milk and when boiling thicken with one tablespoonful of flour cooked in a tablespoonful of butter. Season with paprika, salt and a little sugar, and serve with croutons.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.