Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Almond Soup
From Tried favourites cookery book, 1909
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- 2 oz. of Almonds
- 1/2 pint of new Milk
- 1/2 pint of Cream
- 1 tablespoonful of Flour
- 1 Onion
- 1 root of Celery
- 1 oz. Butter
- a little Cayenne pepper
- a little mace
- and salt
Method
Blanch and chop almonds small; boil gently 1 hour in a pint of milk with onion and white part of celery; take out onion and celery; mix flour and butter together; add 0.5 pint of milk, a little cayenne pepper, mace, and salt; stir soup on the fire till it has boiled a few minutes, add cream, and when it boils serve immediately.
Nutrition per serving
627Calories
10 gProtein
21 gCarbs
68 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 10. The excerpt below is the record exactly as published.
Almond Soup. 2 oz. of Almonds, IJ pint of new Milk, ^ pint of Cream, 1 tablespoonful of Flour, 1 Onion, 1 root of Celery, 1 oz. Butter. Blanch and chop almonds small ; boil gently 1 hour in a pint of milk with onion and white part of celeiy ; take out o^nion and celeiy ; mix flour and butter together ; add \ pint of milk, a little Cayenne pepper, mace, and salt
Cook this with the app: pantry check, scaling, and the assistant.