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Leeks
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 274. The excerpt below is the record exactly as published.
LEEKS. — Cut leeks into 3-inch lengths, using the tender green part as well as the white; wash the pieces thoroughly in cold run- ning water, then put them in a small saucepan, and cover them with boiling salted water, and let them boil for 20 minutes. Make a sauce by melting 1 tablespoon of butter, thickening it with 1 tablespoon of flour, and adding 1 tablespoon at a time, 1 cup of the water the leeks were cooked in
Cook this with the app: pantry check, scaling, and the assistant.