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Duchess Soup

Name: Duchess Soup
Yield: 2 servings
Ingredients: One quart of milk; a slice of onion; one of carrot; 1 blade of mace; 2 tablespoons of butter; 2 of flour; the yolks of 2 eggs; 3 tablespoons Parmesan cheese; salt and pepper

From The Portland Woman's Exchange Cook Book, 1913

Serves 2

Recipe by Miss Isom.

Presented as published in 1913. 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

530Calories

28 gProtein

46 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories530 kcal

Protein28 g

Carbohydrates46 g

Fiber4.6 g

Sugars28 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol283 mg

Sodium439 mg

Potassium1092 mg

Calcium764 mg

Iron3.3 mg

Magnesium101 mg

Phosphorus702 mg

Zinc3.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D5.7 mcg

Vitamin C9.9 mg

Vitamin A511 mcg

Vitamin E1 mg

Vitamin K4.6 mcg

Vitamin B60.5 mg

Vitamin B123.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.6 mg

Folate66 mcg

Choline242 mg

Caffeine0 mg

Water567 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.

Duchess Soup. . One quart of milk, a slice of onion and one of carrot, 1 blade of mace, 2 tablespoons of butter and 2 of flour, the yolks of 2 eggs, 3 tablespoons Parmesan cheese, salt and pepper

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