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Lunch
Almond Soup
A turn-of-the-century lunch recipe featuring almonds, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
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What you’ll need
Ingredients
- ⅔ cup almonds
- 6 bitter almonds
- 4 tablespoons cold water
- ⅛ teaspoon salt
- 3 cups White Stock III
- 1 small onion
- 3 stalks celery
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups scalded milk
- 1 cup cream
- Salt and pepper
Make it happen
Directions
- 1
Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt 126 butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.
Nutrition pending
No invented nutrition numbers.
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