Duchess Soup
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 28. The excerpt below is the record exactly as published.
DUCHESS SOUP. — Put a quart of rich stock, or consommS, on the range to heat; when it comes to boiling, thicken it with a tablespoon of arrowroot, and then pour it into the tureen containing neatly cut lengths of roasted poultry or game
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