Almond Soup (Potage Creme d’Amandes)
From Cookery for every household, 1914
Serves 6
Ground almonds may be used instead of whole. Can be colored with a little spinach green.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 113. The excerpt below is the record exactly as published.
Almond Soup (Potage Creme d’Amandes) 6 oz. sweet almonds. 1 qt. white stock. 6 white peppercorns. A few parsley stalks. 1 oz. butter. 1 bay-leaf. 1 oz. cornflour. 1 gill cream. \ pt. milk. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.