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Lunch
Duchess Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- 4 cups White Stock III
- 2 slices carrot, cut in cubes
- 2 slices onion
- 2 blades mace
- ½ cup grated mild cheese
- ⅓ cup butter
- ¼ cup flour
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 cups scalded milk
Make it happen
Directions
- 1
Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.
Nutrition pending
No invented nutrition numbers.
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