German Lentil Soup
A historical recipe from Substitutes for Flesh Foods, by Edwin Giles Fulton.
A historical recipe
Substitutes for Flesh Foods: Vegetarian Cook Book, by Edwin Giles Fulton. Project Gutenberg eBook #43879.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Substitutes for Flesh Foods, by Edwin Giles Fulton. Digitised by Project Gutenberg, eBook #43879 (https://www.gutenberg.org/ebooks/43879). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- Lentils, ¾ cup.
- Carrot, a few slices.
- Nut butter, 1 tablespoonful.
- Celery, one sprig, or a little celery salt.
- Salt.
- Water, 4 cups.
- Turnips, a few slices.
- Apple sauce, ½ cup.
- Onion, 1.
- Boil lentils in the water with the onion, carrot, turnip, and celery;
- boil gently about one and one-half hours;
- put through a sieve and return to soup kettle;
- add nut butter and apple sauce.
- Bring to a boil, salt, and serve.
- If necessary, add a little boiling water or rich milk to thin the soup.