Frenchlunch

Potato and Leek Soup

Name: Potato and Leek Soup
Cuisine: French
Ingredients: four large potatoes; two good-sized leeks; half a pint of skim milk; two ounces of sweet butter; Ground Tapioca

From Buckmaster's cookery, 1887

Well wash the vegetables and stir in the tapioca gradually to prevent lumping.

Presented as published in 1887. 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

1154Calories

24 gProtein

167 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1154 kcal

Protein24 g

Carbohydrates167 g

Fiber19 g

Sugars25 g

Total Fat47 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol129 mg

Sodium175 mg

Potassium3551 mg

Calcium511 mg

Iron7.1 mg

Magnesium198 mg

Phosphorus683 mg

Zinc3.5 mg

Copper0.8 mg

Manganese1.2 mg

Vitamin D2.7 mcg

Vitamin C118 mg

Vitamin A544 mcg

Vitamin E1.4 mg

Vitamin K16 mcg

Vitamin B62.3 mg

Vitamin B121.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.7 mg

Folate99 mcg

Choline128 mg

Caffeine0 mg

Water869 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 52. The excerpt below is the record exactly as published.

POTATO AND LEEK SOUP. » Ingredients. Ground Tapioca. Milk. Potatoes. Leeks. Butter. 1. Peel four large potatoes, trim two good-sized leeks. 2. Cut up the potatoes and leeks. 3. Put n6 Buckmaster’s Cookery. into a clean saucepan three pints of water and boil the vegetables till they are soft enough to pulp. 4. Rub the vegetables through a fine wire sieve. 5. Return the puree and water into the saucepan. 6. Add half a pint of skim milk and two ounces of sweet butter

Cook this with the app: pantry check, scaling, and the assistant.