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Cockie-leekie
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
85Calories
9 gProtein
8 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein8.6 g
Carbohydrates8.4 g
Fiber5.4 g
Sugars9.4 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium370 mg
Potassium823 mg
Calcium100 mg
Iron1.9 mg
Magnesium38 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water375 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 61. The excerpt below is the record exactly as published.
Cockie-leekie. — Boil a fowl in three pints of light -coloured stock. When done, cut the fowl in pieces and let these be kept in reserve between two plates to prevent them from becoming dried up. Next add to the broth which the fowl has been boiled in a dozen leeks cut into inch lengths : then add the pieces of fowl, a few stewed prunes, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.