Frenchlunch
Leek and Potato Soup
From The victory cookery book, 1918
Shredded toasted bread is served with the soup.
Presented as published in 1918. 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
407Calories
19 gProtein
66 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories407 kcal
Protein19 g
Carbohydrates66 g
Fiber11 g
Sugars12 g
Total Fat9 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol201 mg
Sodium186 mg
Potassium2069 mg
Calcium305 mg
Iron4.5 mg
Magnesium126 mg
Phosphorus455 mg
Zinc2.5 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C67 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K7 mcg
Vitamin B61.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate75 mcg
Choline210 mg
Caffeine0 mg
Water1459 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 9. The excerpt below is the record exactly as published.
Leek and Potato Soup Materials.—4. oz. leeks, 1 oz. fat, 12 oz. potatoes (shredded), 1 quart water, 1 gill milk, 1 yolk of egg, dried or fresh, or omit altogether, bunch of savoury herbs, grate of nutmeg, salt, pepper and a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.