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Tomato-Lentil and Tomato-Bean Soups

A historical recipe from No Animal Food, by Rupert H. Wheldon.

A historical recipe

No Animal Food; and Nutrition and Diet; with Vegetable Recipes, by Rupert H. Wheldon. Project Gutenberg eBook #22829.

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 No Animal Food, by Rupert H. Wheldon. Digitised by Project Gutenberg, eBook #22829 (https://www.gutenberg.org/ebooks/22829). 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.

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Ingredients

Method

  1. These are prepared in the same way as Recipe No.
  2. 6, substituting lentil-, or bean-flour for pea-flour.
  3. =7.--Rice-Vermicelli Soup 2 ozs.
  4. rice-vermicelli, 1 tablespoonful nut-milk, 1 dessertspoonful gravy essence, 1 quart water.
  5. Boil vermicelli in water until soft.
  6. Dissolve nut-milk in little water.
  7. Boil all ingredients together 5 minutes, then serve.