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Duchess Soup

Name: Duchess Soup
Yield: 4 servings
Ingredients: three pints of milk; one small carrot; one silver-skinned onion chopped; a blade of mace; four whole cloves; a tablespoonful of butter; one of flour; four ounces of grated cheese; the beaten yolks of four eggs

From The new Annie Dennis cook book, 1905

Serves 4

Presented as published in 1905. 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

468Calories

28 gProtein

31 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein28 g

Carbohydrates31 g

Fiber3.4 g

Sugars19 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol262 mg

Sodium736 mg

Potassium806 mg

Calcium782 mg

Iron2.6 mg

Magnesium85 mg

Phosphorus669 mg

Zinc3.7 mg

Copper0.2 mg

Manganese3.2 mg

Vitamin D4.5 mcg

Vitamin C2.5 mg

Vitamin A390 mcg

Vitamin E1.4 mg

Vitamin K9.7 mcg

Vitamin B60.4 mg

Vitamin B122.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.9 mg

Folate38 mcg

Choline219 mg

Caffeine0 mg

Water385 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 60. The excerpt below is the record exactly as published.

Duchess Soup Put three pints of milk into a boiler, and set on the fire; add one small carrot sliced, one silver-skinned onion chopped, a blade of mace, and four whole cloves. Rub a tablespoonful of butter and one of flour together. Strain the milk, return it to the boiler, add the butter and flour, with four ounces of grated cheese. Stir, take from the fire, season with salt and pepper, and add the beaten yolks of four eggs

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