Nut Soup

Ingredients

• 1 cup of hickory
• 1 of almond nuts
• 2 pts. of water
• ^ teaspoon of salt
• a slice of onion
• 2 stalks of celery
• 1 cup of rich milk or cream

Method

1. 1

   Break nuts into small pieces and simmer in water with salt, onion, and celery until tender.

2. 2

   Add milk or cream and serve, strained or not.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 131. The excerpt below is the record exactly as published.

^ teaspoon of salt; mix in flour until very stiff, then roll as thin possible, the thinner the better. Sprinkle a little flour on this sheet, and roll, then cut in very thin strips. Throw them into the boiling broth, where a piece of meat and bone has been boiled good and tender. Let noodles boil 2 min- utes. Season with parsley. — Mrs. Ralph Charters, Park Ridge, 111. NORMANDY SOUP.— Put 3 pts. of water into a saucepan with a tablespoon of fat saved from the drippings; salt and pepper. When it boils put in a 54 of a small Savoy cabbage, cut up in thin slices, 1 large potato, and 3 medium-sized leeks, cut into dice shaped pieces. Let boil slowly for 1 hr. Brown in the oven some sliced 196 SOUP bread, as indicated, for croutons. Put it in the tureen, pour over the (boiling soup, and serve. — Mrs. E. D. Kelley, Winnetka, 111. NUT SOUP. — Break into small pieces 1 cup of hickory and 1 of almond nuts. Simmer in 2 pts. of water, seasoned Mrith ^ tea- spoon of salt, a slice of onion and 2 stalks of celery. When ten- der, add 1 cup of rich milk or cream

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