Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Cock-Leekie or Leek Soup
From The household gas cookery book, 1900
Serves 6
Excellent for anyone suffering from a cold.
A modern interpretation · AI-generated from the original record
Ingredients
- a dozen leeks
- two quarts of good stock
- a large fowl
- pepper
- salt
Method
Wash and trim the leeks, divide them into pieces, and put them into boiling water for 4-5 minutes.
Drain and lay half in a stewpan with stock and the fowl.
Skim and simmer for 30 minutes, then add the rest of the leeks and boil for 45 minutes.
Skim, season, cut the fowl into pieces, and serve with the soup over it.
Nutrition per serving
124Calories
11 gProtein
14 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 11. The excerpt below is the record exactly as published.
Cock-Leekie or Lcck Soup. — Wash a dozen leeks, trim away the roots, the outer leaves, and the dark GAS COOKERY BOOK. 25 green ends, divide them into pieces an inch long and a quarter of an inch thick. Put them into boiling water for four or five minutes, drain them, and lay half of them in a stewpan with two quarts of good stock and a large fowl, trussed as for boiling, skim carefully and simmer gently for half an hour. At the end of that time put in the rest of the leeks and boil for three- quarters of an hour longer. Skim carefully and season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.