Almond Soup (Sopa de Almendras)

Name: Almond Soup (Sopa de Almendras)
Ingredients: 8 ounces almonds, blanched and peeled; 1 clove; 1 dash grated nutmeg; 1 bit mace; 1 sprig thyme; 1 pint rich chicken broth; 1 pint rich veal broth; 1 tablespoon minced ham; Salt (sparingly)

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1800Calories

75 gProtein

79 gCarbs

130 gFat

Full nutrition (33 nutrients)

Calories1800 kcal

Protein75 g

Carbohydrates79 g

Fiber25 g

Sugars15 g

Total Fat130 g

Saturated Fat13 g

Monounsaturated Fat78 g

Polyunsaturated Fat28 g

Cholesterol39 mg

Sodium1537 mg

Potassium2708 mg

Calcium610 mg

Iron11 mg

Magnesium627 mg

Phosphorus1421 mg

Zinc8.1 mg

Copper2.6 mg

Manganese4.9 mg

Vitamin D0.1 mcg

Vitamin C3.5 mg

Vitamin A12 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60.8 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)24 mg

Folate48 mcg

Choline97 mg

Caffeine0 mg

Water891 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 47. The excerpt below is the record exactly as published.

ALMOND SOUP (Sopa de Almendras) 8 ounces almonds, blanched 1 clove s and peeled 1 dash grated nutmeg 1 pint rich chicken broth 1 bit mace 1 pint rich veal broth 1 sprig thyme 1 tablespoon minced ham Salt (sparingly)

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