Nut Soup
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Buttermilk is preferred during summer.
Presented as published in 1909. 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
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 88. The excerpt below is the record exactly as published.
NUT SOUP. One cupful of ground chestnuts, and one-half cupful of finely ground raw peanuts. Pour over it a little more than to cover with either milk or any desired fruit or vegetable juice. Let it stand for an hour or more. Now thin down to the consistency of soup with either sweet milk or butter- milk. (Buttermilk during summer season preferred.) Have the soup bowls rubbed with garlic. Put in the flaked rice, or any other cereal you like, as oatmeal flakes, rolled wheat, crushed barley. Season with a dash of nutmeg and cayenne pepper
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