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
• one ounce of butter

Method

1. 1

   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

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

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