Colonial Sense logo
Home
Login:
Member:      Password:
Remember Me Lost your info?    
Colonial Sense NavBar Start


   Featured Articles

   Community
     10 Questions
     Event Calendar
     Downloads
     Business District
     Online Resources
     Marketplace
     Town Square Forums
     Broadsheet Archive
     Ye Olde CS Shoppe

   Society-Lifestyle
     Holidays
     Signs of the Times
     Food and Farming
     Recipes
       Recipe Videos
     Colonial Dictionary
     Colonial Quotes
     Kolonial Kids

   Antiques
     Furniture
     Other Antiques
     Auction Results

   How-To Guides
     Crafts
     Interior
     Outdoors
     Restoration

   Architecture
     Houses
     Towns

   Regional History
     Timeline
     Trivia Challenge
     Journals
     Oddities

   Colonial Sense
     FAQ
     Contact Us
     Advertising
     Member Info
     About Us

Colonial Sense NavBar End

Recipe Page

 

Printer-Friendly Page



Recipe Page
All Recipes
Soups-Stews
Previous
(none)
Next
(Apple Soup)


Almond Soup
Hearty, nutty soup

Time: 3 hours

Sufficient for 8 persons.

Note: a gill is 1/4 pint.

Ingredients
  1. 4 lbs. of lean beef or veal,
  2. 1/2 a scrag of mutton
  3. 1 oz. of vermicelli
  4. 4 blades of mace
  5. 6 cloves
  6. 1/2 lb. of sweet almonds
  7. the yolks of 6 eggs (hard-boiled)
  8. 1 gill of thick cream
  9. rather more than 2 quarts of water

Directions
  1. Boil the beef, or veal, and the mutton, gently in water that will cover them, till the gravy is very strong, and the meat very tender
  2. Strain off the gravy, and set it on the fire with the specified quantities of vermicelli, mace, and cloves, to 2 quarts
  3. Let it boil till it has the flavour of the spices
  4. Have ready the almonds, blanched and pounded very fine and the yolks of the eggs boiled hard
  5. Mixing the almonds and egg yolks, whilst pounding, with a little of the soup, lest the latter should grow oily
  6. Pound them till they are a mere pulp, and keep adding to them, by degrees, a little soup until they are thoroughly mixed together.
  7. Let the soup be cool when mixing, and do it perfectly smooth
  8. Strain it through a sieve, set it on the fire, stir frequently, and serve hot
  9. Just before taking it up, add the cream

Source: The Book of Household Management by Isabella Beeton (1859)


Recipe Page
All Recipes
Soups-Stews
Previous
(none)
Next
(Apple Soup)

Add a Comment:

• Sorry, you must be logged in to post article comments...

[Colonial Ads -- click for more info]Colonial Sense Ad

Amazon Music Start
Colonial Music



Find this
and other items in
Ye Olde CS Shoppe


Colonial Sense NavBar End

Colonial Sense Ad

Go2Top
Go to Top

Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-14 by Colonial Sense, except where otherwise indicated.
ref:T5-S21-P37-C-M