Lunch
Duchess Soup
A turn-of-the-century lunch recipe featuring white stock iii, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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
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