Milk Soup (Bitter Almonds)

Ingredients

• half-a-dozen bitter almonds
• 2qts. of Milk
• a small pinch of salt
• the whites and yolks of four eggs

Method

1. 1

   Blanch and pound half-a-dozen bitter almonds, put them into a saucepan with 2qts. of Milk, and boil; sweeten to taste, and add a small pinch of salt.

2. 2

   Whisk the whites and yolks of four eggs separately, then mix them; remove the saucepan containing the boiling Milk from the fire, and as soon as the bubbling ceases, whisk in the eggs until a froth appears.

3. 3

   Pour it at once into a bowl, and serve.

4. 4

   Sweet sponge biscuits should accompany this.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 531. The excerpt below is the record exactly as published.

2qts. of Milk, pour it into a lined saucepan, put in three or four peach-leaves, and sweeten to taste with loaf sugar. Stir it over the fire with a wooden spoon, boil for five minutes, then move it to the side. Separate the yolks and whites of three eggs, beat the yolks, and stir them into the soup ; whisk the whites of the eggs to a stitt' froth together with 3 table-spoonfuls of caster sugar. Turn the soup into a soup-tureen, drop the whisked whites in small table-spoonfuls on the top of it, dust over a small quantity of powdered cinnamon, and serve. (2) Put 2lb. of peeled potatoes and a couple of leeks or onions in a saucepan with igall. of water and boil until tender. Pass them through a sieve and put them all back as a puree into the saucepan. Add 2oz. of butter, and, when melted, pour in 1 pint of Milk, with salt and pepper to taste. Stir the mixture frequently while over the fire, and when it boils add 6 table-spoonfuls of powdered tapioca ; boil for ten minutes longer, and it is ready for use. (3) Put a cow-heel or knuckle of veal into a saucepan with a chopped onion, carrot, and turnip, pour over Agall. of Milk, and season with whole pepper and mace. Let the soup simmer gently for two hours, strain it into another saucepan, thicken with 1 table-spoonful of cornflour mixed smoothly with a little cold Milk, then add salt to taste. Cut off all the meat from the cow-heel, chop it into small squares or dice, put them into the soup, and serve ; or the cow-heel may be served separately with parsley-and- butter sauce. Milk — continued. (4) Make a good strong stock of veal or an old fowl, strain, set it to cool, and then skim off the fat. Put it over the fire again and boil in it a little rice, macaroni, or vermicelli : add, when this is boiled soft, a lump of sugar and 1 teaspoonful of orange-flower water. Mix the beaten yolks of five eggs with 1 pint of Milk or cream, warm it over the fire till it begins to thicken, then add to the stock, pour it into the tureen, and serve. (5) Blanch and pound half-a-dozen bitter almonds, put them into a saucepan with 2qts. of Milk, and boil ; sweeten to taste, and add a small pinch of salt. Whisk the whites and yolks of four eggs

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