Boiled Leeks
From The handy dictionary of cookery, 1890
Serve on toast.
Presented as published in 1890. 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
292Calories
17 gProtein
23 gCarbs
16 gFat
Full nutrition (31 nutrients)
Calories292 kcal
Protein17 g
Carbohydrates23 g
Fiber2.7 g
Sugars26 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium201 mg
Potassium1018 mg
Calcium646 mg
Iron0.7 mg
Magnesium72 mg
Phosphorus523 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water508 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 19. The excerpt below is the record exactly as published.
Boiled Leeks. Cut the leeks all the same length ; remove most of the green part, trim them, wash them ; tie them up in a bundle, drop them into boiling salt and water for five minutes, lift them from the pan and place them in another containing boiling milk, and one lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.