Duchess Soup

Ingredients

• One quart of milk
• two large onions
• three eggs
• two table-spoonfuls of butter
• two of flour
• salt, pepper
• two table-spoonfuls of grated cheese

Method

1. 1

   Put milk on to boil.

2. 2

   Fry butter and onions together for eight minutes, then add flour and cook for two minutes.

3. 3

   Stir into milk and cook for ten minutes.

4. 4

   Rub through a strainer and return to fire.

5. 5

   Add cheese.

6. 6

   Beat eggs with pepper and salt, pour through a colander into soup, and set back for three minutes without boiling.

7. 7

   Serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 37. The excerpt below is the record exactly as published.

two table-spoonfuls of butter and one of flour until smooth, but not brown. Add to the peas, and then add a cupful of cream and one of milk. Season with salt and pepper, and let boil up once. Strain and serve. A cupful of whipped cream added the last moment is an improvement. Pumpkin Soup. Two pounds of pumpkin. Take out seeds and pare off the rind. Cut into small pieces, and put into a stew-pan with half a pint of water. Simmer slowly an hour and a half, then rub through a sieve and put back on the fire with one and a half pints of boiling milk, butter the size of an egg, one tea-spoonful of sugar, salt and pepper to taste, and three slices of stale bread, cut into small squares. Stir occasion- ally ; and when it boils, serve. Cream of Celery Soup. A pint of milk, a table-spoonful of flour, one of butter, a head of celery, a large slice of onion and small piece of mace. Boil celery in a pint of water from thirty to forty-five minutes ; boil mace, onion and milk together. Mix flour with two table-spoonfuls of cold milk, and add to boiling milk. Cook ten minutes. Mash celery in the water in which it has been cooked, and stir into boiling milk. Add butter, and season with salt and pepper to taste. Strain and serve immediately. The flavor is improved by adding a cupful of whipped cream when the soup is in the tureen. Tapioca Cream Soup. One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca, 98 MISS PARLOA'S NEW COOK BOOK. two cupfuls of cold water, one table -spoonful of butter, a small piece of mace, salt, pepper. Wash the tapioca, and soak over night in cold water. Cook it and the stock together, very gently, for one hour. Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter, and serve. Cream of Rice Soup. Two quarts of chicken stock (the water in which fowl have been boiled will answer), one tea- cupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a table-spoonful of butter. Cream of Barley Soup. A tea-cupful of barley, well washed ; three pints of chicken stock, an onion and a small piece each of mace and cinna- mon. Cook slowly together five hours ; then rub through a sieve, and add one and a half pints of boiling cream or milk. If milk, add also two table -spoonfuls of butter. Salt and pepper to taste. The yolks of four eggs, beaten with four table-spoonfuls of milk, and cooked a minute in the boiling milk or cream, makes the soup very much richer. Duchess Soup. One quart of milk, two large onions, three eggs, two table- spoonfuls of butter, two of flour, salt, pepper, two table-spoon- fuls of grated chee

Cook this with the app: pantry check, scaling, and the assistant.