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Almond Soup
From The household cook book, 1902
Serves 8
Time: 20 minutes.
Presented as published in 1902. 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
479Calories
16 gProtein
16 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein16 g
Carbohydrates16 g
Fiber7.1 g
Sugars2.7 g
Total Fat41 g
Saturated Fat8.9 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol123 mg
Sodium38 mg
Potassium480 mg
Calcium184 mg
Iron2.6 mg
Magnesium158 mg
Phosphorus336 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A37 mcg
Vitamin E15 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.3 mg
Folate41 mcg
Choline103 mg
Caffeine0 mg
Water38 g
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.
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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