Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Almond Soup
From The household cook book, 1902
Serves 8
Cooking time is approximately 20 minutes.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pound of sweet almonds
- the yolks of 4 hard boiled eggs
- a gallon of hot stock
- bits of butter rolled in flour
- a coffee cup of rich cream
- salt to taste
Method
Blanch and pound almonds and yolks together, add to hot stock, bring to boil while stirring.
Thicken with butter and flour, add salt and cream before serving.
Serve with whites of eggs in the tureen.
Nutrition per serving
467Calories
16 gProtein
14 gCarbs
41 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.
ALMOND SOUP. — Blanch and pound finely 1 pound of sweet almonds, and the yolks of 4 hard boiled eggs; beat these well togeth- er, and add to a gallon of hot stock; let it come to boiling and stir constantly; thicken with bits of butter rolled in flour, and just before serving, add salt to taste, and a coffee cup of rich cream
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