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Boiled Leeks
From Modern cookery, in all its branches, 1884
Serves 2
Presented as published in 1884. 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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.7 g
Carbohydrates6.4 g
Fiber0.8 g
Sugars1.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9 mg
Potassium81 mg
Calcium27 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A37 mcg
Vitamin E0.4 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline4.3 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 291. The excerpt below is the record exactly as published.
BOILED LEEKS. Trim off the coarser leaves from some young leeks
Cook this with the app: pantry check, scaling, and the assistant.