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Almond Soup
From The household cook book, 1902
Serves 8
Cooking time is approximately 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
467Calories
16 gProtein
14 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein16 g
Carbohydrates14 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
Potassium475 mg
Calcium183 mg
Iron2.4 mg
Magnesium157 mg
Phosphorus332 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.2 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)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate36 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.
ALMOND SOUP. — Blanch and pound finely 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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