gluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Soup
From The Landmarks club cook book, 1903
Serves 6
Recipe by Mrs. Phebe M. Jewett.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
353Calories
32 gProtein
20 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories353 kcal
Protein32 g
Carbohydrates20 g
Fiber1.6 g
Sugars1.1 g
Total Fat17 g
Saturated Fat4.6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.8 g
Cholesterol129 mg
Sodium159 mg
Potassium620 mg
Calcium74 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus367 mg
Zinc5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A1.4 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate25 mcg
Choline1.6 mg
Caffeine0 mg
Water620 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 15. The excerpt below is the record exactly as published.
ALMOND SOUP. Pour pounds of veal, three quarts of cold water, simmer four hours. Add one medium onion, two stalks of celery, sprig of parsley, salt and pepper ; strain and when cold remove the fat. SOUPS. 19 Cook together one tablespoon of butter and one heaping spoon of corn starch ; add to the boiling soup and cook five minutes. Add a half pint of sweet cream, salt and pepper to taste; then add two ounces of almonds
Cook this with the app: pantry check, scaling, and the assistant.