Swiss 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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, 1 cup.
- Small onion, 1.
- Browned flour, 2 rounded tablespoonfuls.
- Salt.
- Put lentils to cook in a large quantity of boiling water;
- boil rapidly a short time, then simmer without stirring.
- When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered;
- keep the vessel over a slow, even fire, until the lentils are well dried out.
- The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top.
- When well dried add a little boiling water and rub through a fine colander, removing the hulls.
- Into this pulp stir the browned flour.
- Beat till smooth, then add gradually enough boiling water to make of consistency of soup;
- salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.