Welsh Leeks
From The cult of the chafing dish, 1904
Sauce Robert (Escoffier brand) can be bought ready made at the Stores.
Presented as published in 1904. 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
29Calories
9 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein9 g
Carbohydrates9.3 g
Fiber19 g
Sugars20 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium112 mg
Potassium1865 mg
Calcium318 mg
Iron4.7 mg
Magnesium98 mg
Phosphorus203 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water1034 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 33. The excerpt below is the record exactly as published.
Welsh Leeks. Boil half a dozen leeks in a pint of water. Drain them well, and cut each leek into two- inch lengths ; squeeze a lemon over them, pepper and salt them well. Set them aside. Make half a dozen croutons of toast and put the leeks on them. Replace them in the Chafing Dish, pouring over each crouton a liberal dose of Sauce Robert
Cook this with the app: pantry check, scaling, and the assistant.