Lunch
Almond Soup
A turn-of-the-century lunch recipe featuring almonds, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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
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