Almond Soup

Ingredients

• four pounds beef, or veal
• half a neck of mutton
• half pound vermicelli
• four blades mace
• six cloves
• two quarts stock
• half pound almonds
• yolks of six eggs
• gill thick cream

Method

1. 1

   Boil the meat in water until tender, strain, and add spices.

2. 2

   Mix the pounded almonds with a little soup to prevent oiliness, then combine with the soup.

3. 3

   Stir in cream just before serving.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 513. The excerpt below is the record exactly as published.

four pounds beef, or veal, and half a neck ef mutton, gently in water to cover till stock is strong and meat very tender ; strain, and set it on fire, adding ingredients in proportion •f half pound vermicelli, four blades mace, and six cloves, to two quarts stock. Let it boil till it has the flavor of the spices. Have leady half pound almonds, blanched and pounded very fine, yolks 80UPS. 693 of six eggs boiled hard ; mixing the almonds, whilst pounding, with a little of the soup, lest the former should grow oily ; pound them till they are a mere pulp, and keep addins to them, by degrees, a little soup until they are thoroughly mixed together. Let soup be cool while adding above and stir till perfectly smooth. Just before serving add gill thick cream

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