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Cream Soup, a la Duchesse
From Cooking for profit, 1886
Serves 10
A rich white soft soup.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
249Calories
14 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein14 g
Carbohydrates31 g
Fiber1.4 g
Sugars6.2 g
Total Fat7.6 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol86 mg
Sodium1542 mg
Potassium488 mg
Calcium44 mg
Iron2.2 mg
Magnesium31 mg
Phosphorus171 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0.8 mg
Vitamin A37 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate72 mcg
Choline95 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 234. The excerpt below is the record exactly as published.
Cream Soup, a la Duchesse. A rich white soft soup like cream of chicken with egg custards. Boil either a chicken or white veal in the stock until quite tender; chop in the meat and pound it in a mortar. Boil a cup of lice and when done and drained pound it also with the meat and pass throuh a sieve. Use 4 or 5 quarts of seasoned stock, 2 or 3 quarts rich milk and the puree of chicken and rice to thicken. Beat 4 eggs slightly, season with nut- meg, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.