Duchesse Soup
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 166. The excerpt below is the record exactly as published.
Duchesse Soup.— One unit arrowroot or cornflour added to 40 of stock. Boil for ten minutes, then pour over neatly cut slices of any cold poultry or game
Cook this with the app: pantry check, scaling, and the assistant.