|Gently Frying Heaps of Leeks|
Photo by: Lord-Williams
Leeks were included in numerous Spanish and English recipes throughout the Middle Ages. Liber Cure and Harleian 1016 provide a puréed leek recipe with other vegetables and fish or shellfish cooked in almond milk. Sent Sovi and Nola give recipes for leek potages enriched with almonds, cinnamon and sugar and served cold. During bread famines leek flour was used.
Avenzoar said the leek is harmful and fills the head with residual elements. As it is useless he recommended that it not be eaten. See porrada.
[Anón/Grewe. 1982:LXXXXV:126-127:ftn 2:LXXXXVI:127-128:ftn 1:CLXXXX:199:ftn 1 etc; Apicius/Flower. 1958:III:X:1:2:3::81-82 etc; Austin. 1964:91; Castro. Alimentación. 1996: 205; ES: Lord-Willliams. ES: “Celemín.” Oct 12, ’12: “Cocer a Medias.” Aug, 3, ’13; and “Cuervo.” Oct 22, ’13; Liber/Renfrow. Sep 23, 03:110:44:116:47; Ibn Zuhr/García Sánchez. 1992:92; Nola. 1989: xxvii-2:xxvii-3: and xxxvii-3; and Sas. 1976:514]