Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rich Veal Soup
From Temperance cook book, 1887
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- three pounds of the neck of veal
- two quarts of water
- a quarter of a pound of sweet almonds
- yolks of six hard boiled eggs
- a pint of cream
- some slices of toast
Method
Cut veal into pieces and put with broken bones into a kettle with water.
Stew until meat is done, skim, strain, and return to kettle.
Blanch and pound almonds, mix with yolks and cream, boil for three minutes while stirring.
Lay toast in tureen, pour soup over it, and serve.
Nutrition per serving
542Calories
43 gProtein
8 gCarbs
37 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 5. The excerpt below is the record exactly as published.
RICH VEAL SOUP. Take three pounds of the neck of veal, cut it in pieces and put it with the bones (which must be broken up), into a kettle with two quarts of water. Stew it till the meat is done to rags, and skim it well; strain it and return to the kettle. Blanch and pound to a smooth paste a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs mashed smooth, and a pint of cream, which must first have been boiled or it will cur- dle the soup, and let it boil afterwards about three minutes, stir- ring all the time. Lay in the bottom of the tureen some slices of toast
Cook this with the app: pantry check, scaling, and the assistant.