Stewed Leeks
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 38. The excerpt below is the record exactly as published.
STEWED LEEKS. Poireaux Etuves. ' Trim, peel and clean the leeks, cutting off most of the green part, and lay them in water for about 1 hour. Cook them in f 2 G8 DAINTY DINNERS AND DISHES. boiling water, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.