Cream of Almond Soup

Name: Cream of Almond Soup
Ingredients: 1/2 pound Almond Butter; 1 pint water; 1 doz. blanched almonds

From Healthful cookery, 1904

Presented as published in 1904. 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

3433Calories

119 gProtein

122 gCarbs

290 gFat

Full nutrition (34 nutrients)

Calories3433 kcal

Protein119 g

Carbohydrates122 g

Fiber65 g

Sugars15 g

Total Fat290 g

Saturated Fat23 g

Monounsaturated Fat186 g

Polyunsaturated Fat70 g

Omega-30 g

Cholesterol0 mg

Sodium20 mg

Potassium4188 mg

Calcium1528 mg

Iron22 mg

Magnesium1531 mg

Phosphorus2786 mg

Zinc18 mg

Copper5.8 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E125 mg

Vitamin K0 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.9 mg

Niacin (B3)21 mg

Folate246 mcg

Choline177 mg

Caffeine0 mg

Water492 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.

Cream of Almond Soup. — y2 pound Almond Butter, 1 pint water, 1 doz. blanched almonds

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