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Leek and Potato Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
37Calories
3 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein3.3 g
Carbohydrates2.8 g
Fiber2.7 g
Sugars5.8 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium43 mg
Potassium380 mg
Calcium125 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 6. The excerpt below is the record exactly as published.
Leek and Potato Soup. Four nice leeks cut up and soaked in hot butter; add one pint of water and salt and cook half an hour; then add some finely-chopped potato and a good glass of milk
Cook this with the app: pantry check, scaling, and the assistant.