Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Cheese or Duchess Soup
From Royal Victoria cook book, 1900
Serves 2
Do not reheat after adding eggs.
A modern interpretation · AI-generated from the original record
Ingredients
- One quart milk
- a slice carrot
- a slice of onion
- a blade of mace
- 2 tablespoons of butter
- 2 tablespoons of flour
- 3 heaping tablespoons of grated Parmesan cheese
- yolks of 2 eggs
- salt and pepper
Method
Boil milk with carrot, onion, and mace.
Rub butter and flour, add to milk until thickened.
Stir in cheese, then add beaten yolks, salt, and pepper.
Nutrition per serving
530Calories
28 gProtein
46 gCarbs
38 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.
CREAM OF CHEESE OR DUCHESS SOUP.—One quart milk, a slice carrot, a slice of onion, a blade of mace, 2 tablespoons of butter, 2 tablespoons of flour, 3 heaping tablespoons of grated Parmesan cheese, yolks of 2 eggs, salt and pepper
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