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Leeks, Soup of
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
193Calories
12 gProtein
27 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein12 g
Carbohydrates27 g
Fiber3.9 g
Sugars9.3 g
Total Fat4.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol9.5 mg
Sodium1298 mg
Potassium748 mg
Calcium96 mg
Iron2.7 mg
Magnesium38 mg
Phosphorus154 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate38 mcg
Choline29 mg
Caffeine0 mg
Water401 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.
Leeks, Soup of. — Trim off the root and outer leaves from eight fine leeks. Wash them quite free from grit, divide them lengthwise into quarters, and cut them into pieces an inch long. Put these into boiling water for five minutes, then drain them, and fry them in a little hot butter till they are lightly bro\vned. Pour over them two quarts of good stock, season with two tea-spoonfuls of salt and half a tea-spoon- ful of pepper, and simmer gently for an hour. Place a roll cut into small pieces at the bottom of the tnreen. Thicken the soup with three ounces of flour
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