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Leeks, Soup of (commonly called Cock-a-Leekie)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six or eight persons.
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
Nutrition per serving
115Calories
11 gProtein
11 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein11 g
Carbohydrates11 g
Fiber5.5 g
Sugars11 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol9.5 mg
Sodium876 mg
Potassium911 mg
Calcium104 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus148 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate16 mcg
Choline29 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 821. The excerpt below is the record exactly as published.
eeks, Soup of (commonly called Cock-a- Leekie). — -Wash a dozen leeks; trim away the roots, the outer leaves, and the dark green ends, and divide them into pieces an inch long and a quarter of an inch thick. Put them into boiling water for four or five minutes, then drain them, and lay half of them into a stewpan with two quarts of good stock and a large fowl, trussed as for boiling. Skim carefully, and sim- mer gently for half an hour. At the end of that time put in the remainder of the leeks, and boil for three-quarters of an hour longer. Skim carefully, and season, if required, with pepper and salt
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