| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| leeks | 2.0 | — | — | Leeks | Onions | Pot-au-feu |
| leeks | 0.5 | pound | — | Leeks | Onions | VEGETABLE STOCK |
| leeks blanched and cleaned, cut in inch lengths, coarse green parts rejected | 9.0–9.0 | — | — | Leeks | Onions | Cockie Leekie. No. 1. (Meg ... |
| leeks cut into narrow, long strips | — | — | Leeks | Onions | Julienne Soup. No. 2. “Pota... | |
| leeks minced | 2.0 | — | — | Leeks | Onions | Tomato Soup. No. 2. |
| leeks | — | — | Leeks | Onions | 1. COMMON STOCK, OR GRAND S... | |
| leeks trimmed and tied together | 4.0 | — | — | Leeks | Onions | NUTRITIVE SOUP |
| leeks white parts, julienne | 3.0 | — | — | Leeks | Onions | Julienne Soup |
| leeks white part, cut into lengths of about an inch, and these again cut lengthways into four, parboiled in water | 12.0 | — | — | Leeks | Onions | COCKY-LEEKY SOUP |
| leeks cut in very small dice | 2.0 | — | — | Leeks | Onions | SCOTCH BROTH |
| leeks cut into small dice | 2.0 | — | — | Leeks | Onions | 273. BRUNOISE SOUP |
| leeks cut into thick shreds half an inch long | 3.0 | — | — | Leeks | Onions | 275. FLEMISH SOUP |
| leeks cut into inch lengths, and shred as for julienne soup | 4.0 | — | — | Leeks | Onions | 353. CLEAR GIBLET SOUP A L'... |
| leeks | 2.0 | — | — | Leeks | Onions | 375. RAVIOLIS A LA NAPOLITAINE |
| leeks previously boiled in consommé | — | — | Leeks | Onions | 382. OLLA PODRIDA, OR SPANI... | |
| leeks | 2.0 | heads | — | Leeks | Onions | Soup Sante, or Gravy Soup |
| leeks cleaned, cut in pieces | — | — | Leeks | Onions | Cressey Soup | |
| leeks cleaned and cut into pieces | — | — | Leeks | Onions | Glaize for Hams, Larding, r... | |
| leeks cut into slices | — | — | Leeks | Onions | Old Peas Soup | |
| leeks cut small and washed | — | — | Leeks | Onions | Old Peas Soup | |
| leeks | — | — | Leeks | Onions | Hodge Podge, or English Olio | |
| leeks cut in pieces | 4.0 | — | — | Leeks | Onions | Scotch Leek Soup |
| leeks cut fine | — | — | Leeks | Onions | Clear Herb Soup | |
| leeks minced | 2.5 | oz | — | Leeks | Onions | Stocks and Consommés |
| leeks cooked, diced | — | — | Leeks | Onions | Consommé Brunoise | |
| leeks shredded, cooked | — | — | Leeks | Onions | Consommé Gervaise | |
| leeks shredded, cooked | — | — | Leeks | Onions | Consommé Portugaise | |
| leeks shreds | — | — | Leeks | Onions | Consommé Russe | |
| leeks white part | 2.0 | ounces | — | Leeks | Onions | Purée Velours |
| leeks | 4.0 | oz | — | Leeks | Onions | Gamekeeper's Soup |
| leeks | 1.0 | ounce | — | Leeks | Onions | Potage Elise |
| leeks | 2.0 | oz | — | Leeks | Onions | Potage à la Ménagère |
| leeks cut into inch lengths | 3.0 | — | — | Leeks | Onions | Barley Broth (or Scotch Broth) |
| leeks | — | — | Leeks | Onions | Barley Broth (or Scotch Broth) | |
| leeks washed and shred | 2.0–3.0 | — | — | Leeks | Onions | Cottage Broth |
| leeks shred | 4.0 | ounce | — | Leeks | Onions | Irish Broth |
| leeks white part | 10.0–12.0 | — | — | Leeks | Onions | Beef en casserole (or Welsh... |
| leeks trimmed, green cut off close to the white, tied into small bundles | — | — | Leeks | Onions | Leeks (Poireaux) | |
| leeks trimmed and boiled till three-parts cooked | — | — | Leeks | Onions | Leeks (Poireaux) | |
| leeks cut into neat, even pieces | — | — | Leeks | Onions | Leeks (Poireaux) | |
| leeks | — | — | Leeks | Onions | Leeks (Poireaux) | |
| leeks three parts cooked in boiling salted water, dried, cut into julienne strips | — | — | Leeks | Onions | Leeks (Poireaux) | |
| leeks | 4.0–5.0 | oz | — | Leeks | Onions | Ideal Proportions for Soup ... |
| Leeks | — | — | Leeks | Onions | Olios, or a Spanish Dish | |
| onion cooking liquor | — | — | Onions, green, cooked | Onions | Small Fried Onions. (Petits... | |
| spring or green onions shred | 5.0–6.0 | — | — | Onions, green, raw | Onions | Hotch-Potch |
| young green onions shredded fine | 6.0 | — | — | Onions, green, raw | Onions | Poor Man’s Sauce (No. 310) |
| young leeks Trim off the coarser leaves, cut them into equal lengths, tie them into small bunches | — | — | Leeks | Onions | Boiled Leeks | |
| young leeks trim off the tops, cleanse thoroughly from grit, tie six or eight together with a string | — | — | Leeks | Onions | Leeks à la Méditerranée | |
| young leeks, or mild onions chopped small | 2.0 | dessertspoonsful | — | Leeks | Onions | The King of Oude’s Omlet |
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