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Mock Cock-a-Leekie
From The encyclopædia of practical cookery, 1890
Serves 6
A few pieces of toast may be floated in the soup.
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
237Calories
31 gProtein
4 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein31 g
Carbohydrates4.4 g
Fiber1.9 g
Sugars1.6 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Cholesterol124 mg
Sodium152 mg
Potassium732 mg
Calcium68 mg
Iron1.8 mg
Magnesium55 mg
Phosphorus337 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate23 mcg
Choline3 mg
Caffeine0 mg
Water799 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 393. The excerpt below is the record exactly as published.
Mock Cock-a-Leekie. — Put 21b. of lean veal into a saucepan with lgall. of water, and a seasoning of mace, cloves, and celery-seed tied up in a muslin bag, and boil for fully two hours. Take out the veal, cut it up into small pieces, put it back in the saucepan, together with three or four leeks well washed and finely chopped, and boil for half-an-liour longer ; grate in a potato, boil for a quarter-of-an-hour, remove the bag of seasoning, and add salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.