vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Soup
From The new Annie Dennis cook book, 1905
Serves 2
A little rose or orange flavor enhances the taste.
Presented as published in 1905. 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
692Calories
34 gProtein
35 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein34 g
Carbohydrates35 g
Fiber7.1 g
Sugars26 g
Total Fat49 g
Saturated Fat13 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium257 mg
Potassium1216 mg
Calcium780 mg
Iron3 mg
Magnesium217 mg
Phosphorus864 mg
Zinc4.5 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E15 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.6 mg
Folate48 mcg
Choline263 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 63. The excerpt below is the record exactly as published.
Almond Soup A dainty soup is made from a quarter of a pound of blanched and ground almonds, one quart of milk and a little sugar. Set over a slow fire, and when it has come slowly to a boil, stir in the yolks of two eggs, and pour the whole over thin slices of toast. A little rose or orange flavor
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