vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Leeks
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 276. The excerpt below is the record exactly as published.
Boiled Leeks. - -(1 ) Select young green Leeks ; carefully wash them in cold salted water, trim away the ro ,ts and the broken tops, tie in small bunches, and put them over the fire in boiling salted water. Boil for twenty minutes, then drain. Have ready a slice of dry toast for each bunch, and 1 table-spoonful of butter melted together with 1 saltspoonful of salt and 1 saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.