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Cock-Leekie or Leek Soup
From The household gas cookery book, 1900
Serves 6
Excellent for anyone suffering from a cold.
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
124Calories
11 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein11 g
Carbohydrates14 g
Fiber6.5 g
Sugars11 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol9.5 mg
Sodium2100 mg
Potassium961 mg
Calcium121 mg
Iron2.5 mg
Magnesium48 mg
Phosphorus154 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K7.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate16 mcg
Choline29 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 11. The excerpt below is the record exactly as published.
Cock-Leekie or Lcck Soup. — Wash a dozen leeks, trim away the roots, the outer leaves, and the dark GAS COOKERY BOOK. 25 green ends, divide them into pieces an inch long and a quarter of an inch thick. Put them into boiling water for four or five minutes, drain them, and lay half of them in a stewpan with two quarts of good stock and a large fowl, trussed as for boiling, skim carefully and simmer gently for half an hour. At the end of that time put in the rest of the leeks and boil for three- quarters of an hour longer. Skim carefully and season with pepper and salt
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