Blanch Porre93

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 1 lb/450 g of the white part of leeks, finely chopped
  • 1 large onion, finely chopped


The original recipes all parboil the leeks before adding the onions, but today’s leeks do not require this preparation.

Simmer the leeks and onions in the stock for some 15 minutes until tender; add the saffron, stirring for a few minutes to dissolve its colour. Pour into a dish and sprinkle with the sugar and cinnamon.