Leeks
From English and French cookery, 1890
Presented as published in 1890. 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
3Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.7 kcal
Protein1.3 g
Carbohydrates0 g
Fiber2.7 g
Sugars2.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2349 mg
Potassium288 mg
Calcium49 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.
Leeks. — Trim off the root, the outer leaves, and the green ends, and cut the stalks into 4-inch lengths. Tie them in bundles, put into boil- ing water, with a dessertspoonful of salt and a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.