French
Cock-a-Leekie
From À la mode cookery, 1902
For a puree, rub leeks through a sieve, boil, and add cream.
Presented as published in 1902. 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
862Calories
102 gProtein
67 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein102 g
Carbohydrates67 g
Fiber32 g
Sugars64 g
Total Fat26 g
Saturated Fat6.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.5 g
Cholesterol180 mg
Sodium3010 mg
Potassium5994 mg
Calcium619 mg
Iron13 mg
Magnesium290 mg
Phosphorus1250 mg
Zinc6.9 mg
Copper1.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A19 mcg
Vitamin E0.6 mg
Vitamin K3.8 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)30 mg
Folate95 mcg
Choline174 mg
Caffeine0 mg
Water2816 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.
Cock-a-leekie Wash one dozen leeks, and cut them into Julienne strips ; also have the water a chicken has been boiled in, and take the breast of the chicken and cut it into tJiin strips. Have ready two quarts of the chicken broth
Cook this with the app: pantry check, scaling, and the assistant.