Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Frenchlunchvegetariangluten-freenut-free
Leek and Potato Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- Four nice leeks
- one pint of water
- a good glass of milk
Method
Soak leeks in hot butter, add water and salt, and cook for half an hour.
Add chopped potato and milk, strain, and serve with croutons.
Nutrition per serving
37Calories
3 gProtein
3 gCarbs
2 gFat
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.