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Boiled Leeks
From The household gas cookery book, 1900
Serves 4
Serve immediately.
Presented as published in 1900. 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
Nutrition per serving
41Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1 g
Carbohydrates9.6 g
Fiber1.2 g
Sugars2.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1778 mg
Potassium127 mg
Calcium55 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A56 mcg
Vitamin E0.6 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate43 mcg
Choline6.4 mg
Caffeine0 mg
Water530 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 71. The excerpt below is the record exactly as published.
Boiled Leeks. — Take three bundles of young leeks, remove the outer leaves, and well wash them in several waters, otherwise they will be gritty. Tie them in small bundles, and put them into boiling water, about 2 quarts, with a tablespoonful of salt and a dessert¬ spoonful of vinegar
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