vegetarian
Almond Soup
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
- Two ounces of almonds
- one pint and a half of new milk
- half a pint of cream
- one table-spoonful of flour
- one onion
- one root of celery
- one ounce of butter
Method
Blanch and chop the almonds small; boil them gently one hour in a pint of milk with the onion and white part of the celery; take out the onion and celery; mix the flour and butter together; add half a pint of milk, a little Cayenne pepper, mace, and salt; stir the soup on the fire till it has boiled a few minutes; add the cream, and when it boils, serve immediately.
Nutrition per serving
627Calories
10 gProtein
21 gCarbs
68 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 35. The excerpt below is the record exactly as published.
Almond Soup. Ingredients.— Two ounces of almonds,* one pint and a half of new milk, half a pint of cream, one table-spoonful of flour, one onion, one root of celery, and one ounce of butter
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