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Leek Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Pea-shells can be added for extra flavor.
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
15Calories
2 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein2.5 g
Carbohydrates3.2 g
Fiber4.1 g
Sugars4.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium438 mg
Calcium70 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus53 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.9 mcg
Choline0.3 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 29. The excerpt below is the record exactly as published.
Leek Soup. — Chop np six leeks rather small, using both the green and the white part. Boil them in broth for one hour. Thicken the soup with half an ounce of oatmeal rubbed into half an ounce of flour
Cook this with the app: pantry check, scaling, and the assistant.