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Stewed Leeks
From Cookery and housekeeping, 1882
Serves 4
If meat flavor is not desired, use cream or milk and eggs for the sauce.
Presented as published in 1882. 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
2Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.5 kcal
Protein1.4 g
Carbohydrates0.3 g
Fiber2.8 g
Sugars3.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium306 mg
Calcium47 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 135. The excerpt below is the record exactly as published.
Stewed Leeks. Remove the coarser leaves from the leeks, cut them to convenient lengths of about four inches, wash them, blanch in boiling water, take out, drain, and blanch a second time in water with a little salt, drain thoroughly. Then simmer in good sauce
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