Nut Soup
From Dainty recipes, 1950
This amount will serve twelve.
Presented as published in 1950. 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
1420Calories
49 gProtein
45 gCarbs
116 gFat
Full nutrition (22 nutrients)
Calories1420 kcal
Protein49 g
Carbohydrates45 g
Fiber24 g
Total Fat116 g
Saturated Fat8.6 g
Monounsaturated Fat71 g
Polyunsaturated Fat25 g
Sodium0 mg
Potassium1662 mg
Calcium576 mg
Iron8.5 mg
Magnesium585 mg
Phosphorus1141 mg
Zinc6.5 mg
Copper2.1 mg
Manganese4.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)0.4 mg
Niacin (B3)8.6 mg
Water9.7 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 1. The excerpt below is the record exactly as published.
NUT SOUP One quart of sweet milk in a double boiler. Let simmer for fifteen minutes. Then add one-half pound almonds which have been blanched and parched to a light brown color and ground up. Let this boil for twenty minutes. Season to taste with white or Cayenne pepper and salt. Serve with whipped cream and a spray of parsley in each cupful.
Cook this with the app: pantry check, scaling, and the assistant.