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Welsh Chop
From A year's cookery, 1880
Serves 1
Onion-pulp may be used instead of leek-pulp.
Presented as published in 1880. 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
451Calories
8 gProtein
14 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein7.9 g
Carbohydrates14 g
Fiber8.6 g
Sugars9.6 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.4 g
Cholesterol121 mg
Sodium163 mg
Potassium997 mg
Calcium231 mg
Iron2.6 mg
Magnesium54 mg
Phosphorus178 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline2.7 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 346. The excerpt below is the record exactly as published.
Welsh Chop. — Put the white part of three good-sized leeks in water, and boil. Throw away the water ; cover with fresh salted water, and boil till tender. The result of changing the water will be that the leeks will be rendered mellow. When thoroughly soft chop them finely or rub them through a sieve ; put them into a clean stewpan, with pepper and salt, and a gill of cream, and stir the puree over the fire till thick and smooth. A little butter may be added if approved. Have ready a daintily stewed chop. Spread the pre¬ pared leeks on toast
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Cook this with the app: pantry check, scaling, and the assistant.