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Leek Soup
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
145Calories
2 gProtein
14 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein2.5 g
Carbohydrates14 g
Fiber3.4 g
Sugars2.5 g
Total Fat9.5 g
Saturated Fat2.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol9.6 mg
Sodium417 mg
Potassium533 mg
Calcium49 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C15 mg
Vitamin A0.1 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline21 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 17. The excerpt below is the record exactly as published.
Leek Soup. ^ 1 lb. Potatoes, thinly sliced; 4 good sized Leeks, cut in slices of 2 inches thick; 1 stick of white part of Celery, cut into dice. Melt 2 oz. dripping in pan. Stir potatoes, leeks, and celeiy in this with a wooden spoon for 5 minutes, but do not brown. Sprinkle over vegetables ^ teaspoonful pepper and teaspoonful salt. ^ Add 2 pints stock or water
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