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Milk Soup Flavoured with Almonds
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
703Calories
31 gProtein
38 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein31 g
Carbohydrates38 g
Fiber8.9 g
Sugars27 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat26 g
Polyunsaturated Fat9.2 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium1251 mg
Calcium790 mg
Iron2.6 mg
Magnesium249 mg
Phosphorus833 mg
Zinc4.3 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E18 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.1 mg
Folate31 mcg
Choline124 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 533. The excerpt below is the record exactly as published.
Milk Soup flavoured with Almonds. — With a tin cutter Hin. in diameter, cut about t .verity rounds of bread with- out any crust, put them flat on a baking-sheet, sift over caster sugar, and put them in the oven till glazed and lightly browned. Blanch and peel 4oz. of sweet almor.ds and loz. of bitter ones ; put them in a mortar and pound, pouring in occasionally a little Milk to prevent them oiling, then rub them through a fine wire sieve. Boil lqt. of Milk, season it with a small quantity of salt and sugar
Cook this with the app: pantry check, scaling, and the assistant.