White Soup

Ingredients

• 6 oz. of sweet almonds
• 6 0z. of the breast of roasted chicken
• 3 oz. of white bread
• some veal stock
• 1 pt. of thick cream

Method

1. 1

   Blend almonds, chicken, and bread with veal stock.

2. 2

   Heat and add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 6. The excerpt below is the record exactly as published.

white soup (if it be made of real stock) by the addition of three quarters of a pt. of thick cream to the rice. 19. Milk Soup With Vermicelli—Ingredients—Salt, 5 pts. of boiling milk, 5 oz. of fresh vermicelli. ‘Throw a small quantity of salt into five pints of boiling milk, and then drop lightly into it five ounces of good fresh ver- micelli; keep the milk stirred as this is added to prevent its gathering into lumps, and continue to stir it very frequently from fifteen to twenty minntes, or until it is perfectly tender. The addition of a little pounded sugar and powdered cinnamon makes this a very palatable dish. For soup of this description, rice, semolina, sago, cocoa-nut, sago and macaroni, may all be used, but they will be required in rather smaller proportions to the milk. 20. Green Pea Soup-—Ingredients—4 lbs. of beef, % pk. of green peas, I gal. of water, 4 cup of rice-flour, salt, pepper and. chopped parsley. Four pounds beef, cut into small pieces, half a peck of green peas, one gallon water, half a cup of rice-flour, salt, pepper and chopped parsley ; boil the empty pods of the peas in the water one hour before putting in the beef. Strain them out, add the beef, and boil slowly for an hour and a half longer. Half an hour before serving, add the shelled peas, and twenty minutes later, the rice-flour, with salt, pepper and parsley. After adding the rice-flour, stir frequently, to prevent scorching. Strain into a hot tureen. 21. Celery Soup—tIngredients—The white part of 3 heads of celery, ¥% a |b. of rice, I onion, I qt, of stock, 2 qts. of milk, pepper and salt, and a little roux, Dad . Reta ton £3 Tre Dowrmion Coox Book. Cut up the celery and onions very small, boil them in t' e stock until quite tender, add the milk and the rice, and boil to- gether until quite a pulp, add pepper and salt and a little roux, strain through a fine hair sieve or metal strainer, and boil a few minutes, taking care it does not burn. Serve some small crou- tons of fried bread with it. 22, Tomato Soup —lIngredients—4 Ibs. of tomatoes, 2 onions, I carrot, 2 qts of stock or broth, pepper and salt, a little roux, 2 oz. of fresh butter. Cut up the onions and carrots, place them in a stewpan with the butter, and lightly fry them. Takethe seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for one hour, occasionally stirring them : add alittle roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to table with it some small pieces of fried bread, sprinkled with chopped parsley. 23. White Soup—lIngredients—6 oz. of sweet almonds, 6 0z. of the breast of roasted chicken, 3 oz. of white bread, some veal stock, 1 pt. of thick cream

Cook this with the app: pantry check, scaling, and the assistant.