dairy-freenut-freesoy-freefish-freeshellfish-free
Scotch Leek Soup
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Joseph King, Kenilworth, 111.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 127. The excerpt below is the record exactly as published.
SCOTCH LEEK SOUP.— Strain 2 qts. of mutton broth; add to it 12 nice leeks, chopped fine, white and green together, and l4 pt. of rolled oats; simmer for 1 hr.; press the whole through a fine sieve; return it to the fire; add a palatable seasoning of salt, and pour it into the tureen over the well-beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.