Leek Soup
From The encyclopaedia of practical cookery, 1892
Serves 10
Use only the fresh green parts of the Leeks.
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 277. The excerpt below is the record exactly as published.
three dozen Leeks, drain thoroughly, cut them into pieces 1 Ain. long, put them in a saucepan with 4qts. of beef stock, flavour according to taste, and let it boil gently. In an hour’s time put in a small fowl, and let it continue boiling for two hours. When ready to serve take out the fowl; pour the soup into a tureen, put some sippets of toast
Cook this with the app: pantry check, scaling, and the assistant.