The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

LEEK

a form of onion cultivated for the blanched lower parts of the leaves, commonly called the "stems," and the bulbous roots, both of which are used in cookery, chiefly in soups and stews. In flavor they resemble a very mild ordinary onion.

added by the pass

Recipes that use leek

62 dishes across the Historical Foodie library call for leek.

The Epicurean · 53

No. 1033 Lobster a la Gambetta Homard a la Gambetta
No. 1041 Lobster a la Rougemont Homard a la Rougemont
No. 1098 Red Bass. Water Fish Bass Rouge. "Water Fish"
No. 1124 Parisian Bouillabaisse Bouillabaisse a la Parisienne
No. 1202 Matelote a la Talabasse Matelote a la Talabasse
No. 1226 Pompano a la Soya Pompano a la Soya
No. 1260 Sheepshead a la Meissonier Sheepshead a la Meissonier
No. 1265 Smelts a l'Alexandria Eperlans a l'Alexandrie
No. 1317 Edgebone or Aitchbone, Boiled Cream Horseradish Sauce Quasi de Boeuf bouilli Sauce Raifort a la Creme
No. 1337 Rump of Beef a la Boucicault Pointe de Culotte a la Boucicault
No. 1339 Rump of Beef a la Chatellier Pointe de Culotte de Boeuf a la Chatellier
No. 1476 Tripe, Parisian Style Gras-double a la Parisienne
No. 1877 Chickens' Legs, Puree of Jerusalem Artichokes—Fried Cuisses de Poulets Frites a la Puree de Topinambours
No. 188 White Chicken Bouillon or Broth Bouillon Blanc de Volaille
No. 189 Clarified Consomme Consomme Clarifie
No. 190 Clarified Chicken Consomme Consomme de Volaille Clarifie
No. 191 Clarified Fish Consomme Consomme de Poisson Clarifie
No. 192 Clarified Game Consomme Consomme de Gibier Clarifie
No. 193 Clarified Lent Vegetable Consomme Consomme maigre de Legumes Clarifie
No. 194a Beef Stock or Broth Bouillon de Boeuf
No. 202 Bisque of Crawfish a la Bateliere Bisque d Ecrevisses a la Bateliere
No. 203 Bisque of Crawfish a la Humboldt Bisque d'Ecrevisses a la Humboldt
No. 206 Bisque of Lobster a la Benoist Bisque de Homard a la Benoist
No. 212 Bisque of Shrimps a la Melville Bisque de Crevettes a la Melville
No. 240 Consomme a la Remusat Consomme a la Remusat
No. 253 Cream Chiffonnade with Cruste or of Leeks with Quenelles Creme Chiffonnade aux Croutes ou de Poireaux aux Quenelles
No. 266 Cream of Vegetables a la Banville Creme de Legumes a la Banville
No. 278 Puree of Potatoes a la Benton Puree de Pommes de Terre a la Benton
No. 279 Puree of Pullet or Guinea Fowl a la Washburn Puree de Poularde ou Pintade a la Washburn
No. 286 Barsch Polish Style Barsch a la Polonaise
No. 288 Benoiton Soup Potage a la Benoiton
No. 289 Bouillabaisse Bouillabaisse
No. 291 Brunoise Soup with Quenelles Potage a la Brunoise aux Quenelles
No. 298 Chicken and Leek Soup Potage a la Volaille et aux Poireaux
No. 307 Fermiere Style Soup Potage a la Fermiere
No. 309 Frog Soup and Frog Soup with Timbales Potage aux Grenouilles et aux Timbales de Grenouilles
No. 311 Giblet Soup a la Reglain Abatis a la Reglain
No. 318 Julienne Soup Faubonne and Mogul Potage a la Julienne Faubonne et Mogol
No. 319 Knuckle of Veal a la Briand Jarrets de Veau a la Briand

365 Dishes of All Nations · 5

Cooking in Old Créole Days · 4

Foods That Steal Flavors
How to Roast Ducks Katie Seabrook, President McKinley's Colored Cook
Leek and Potato Soup Mrs. Eugenia Phillips
Pot au Feu

… and 14 more recipes use leek.