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Domestic News
March 5, 1920
Connecticut Hebrew Record
Hartford, Hartford County, Connecticut
What is this article about?
Recipe for lentil soup requiring 3-4 hours, using 5 pints water, 1 pint red lentils, one onion, 3 sticks celery, 1 oz dripping, pepper and salt. Involves soaking lentils overnight, frying ingredients, boiling until soft, sieving, and reheating.
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Lentil Soup
Time 3 or 4 hours
5 pints of water, 1 pint red lentils, one onion, 3 sticks of celery, 1 oz. dripping, pepper and salt to taste.
The lentils must be soaked all night in cold water.
Melt the drippings in a saucepan, fry the lentils, sliced onions, and celery cut in small pieces. Stir over the fire for five minutes. Then add the water and boil gently, stirring occasionally, till the lentils are quite soft.
Pass all through a sieve, return to the saucepan, and pepper and salt and heat again.
Time 3 or 4 hours
5 pints of water, 1 pint red lentils, one onion, 3 sticks of celery, 1 oz. dripping, pepper and salt to taste.
The lentils must be soaked all night in cold water.
Melt the drippings in a saucepan, fry the lentils, sliced onions, and celery cut in small pieces. Stir over the fire for five minutes. Then add the water and boil gently, stirring occasionally, till the lentils are quite soft.
Pass all through a sieve, return to the saucepan, and pepper and salt and heat again.
What sub-type of article is it?
Cooking Recipe
What keywords are associated?
Lentil Soup
Red Lentils
Cooking Recipe
Domestic News Details
Event Details
Recipe instructions: Soak 1 pint red lentils overnight in cold water. Melt 1 oz dripping in saucepan, fry lentils with sliced onion and 3 sticks celery cut small for 5 minutes. Add 5 pints water, boil gently until soft, stirring occasionally. Sieve, return to saucepan, season with pepper and salt to taste, and reheat. Time: 3 or 4 hours.