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Recipe Page

Almond Soup

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

Categories -all-Meats Seafood Side Dishes Soups-Stews Desserts Breads-Cakes Toppings Drinks

Hearty, nutty soup

Apple Soup

Time: 3 hours

Sufficient for 8 persons.

Note: a gill is 1/4 pint.

Ingredients

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

Directions

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

Strain off the gravy, and set it on the fire with the specified quantities of vermicelli, mace, and cloves, to 2 quarts

Let it boil till it has the flavour of the spices

Have ready the almonds, blanched and pounded very fine and the yolks of the eggs boiled hard

Mixing the almonds and egg yolks, whilst pounding, with a little of the soup, lest the latter should grow oily

Pound them till they are a mere pulp, and keep adding to them, by degrees, a little soup until they are thoroughly mixed together.

Let the soup be cool when mixing, and do it perfectly smooth

Strain it through a sieve, set it on the fire, stir frequently, and serve hot

Just before taking it up, add the cream

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

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