Almond Soup
From The Cook County cook book, 1912
Serves 3
Serve with fried sippets or croutons.
Presented as published in 1912. 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
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 103. The excerpt below is the record exactly as published.
ALMOND SOUP. — It calls for 1 qt. of nicely seasoned veal or chicken stock. Blanclt Yz lb. of almonds and pound *-hem fine, using a few drops of stock from time to time during the process, lest the almonds 'becoime oily. When a perfectly fine, smooth paste is formed, add it to and allow to heat: season with salt and pepper, and 1 tablespoon of grated celery and 1 teaspoon of finely minced parsley; draw the saucepan to the back of the stove and let simmer for Yt. hr.; whip Y2 g"ill o^ sweet cream
Cook this with the app: pantry check, scaling, and the assistant.