Cream of Almonds
From A Little Cook-Book for a Little Girl, 1905
This soup is especially delicious if whipped cream is either mixed with it at the end, or served on top.
Presented as published in 1905. 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
3953Calories
46 gProtein
63 gCarbs
397 gFat
Full nutrition (34 nutrients)
Calories3953 kcal
Protein46 g
Carbohydrates63 g
Fiber16 g
Sugars5.6 g
Total Fat397 g
Saturated Fat196 g
Monounsaturated Fat109 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol965 mg
Sodium1361 mg
Potassium1845 mg
Calcium918 mg
Iron4.7 mg
Magnesium401 mg
Phosphorus1149 mg
Zinc6.1 mg
Copper1.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E33 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.2 mg
Folate56 mcg
Choline67 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 25. The excerpt below is the record exactly as published.
Cream of Almonds This was what Margaret called a Dinner- party Soup, because it seemed almost too good for every day, but, as her mother explained, almonds cost no more than canned tomatoes or peas, and the family can have the soup as well as guests, provided one has plenty of cream. 1 cup of chopped almonds. 1 quart of thin cream. Small half-teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.