Almond Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. Take a quart of almonds, and beat them in a marble mortar, with the yolks of six hard eggs, till they become a fine paste.
  2. Mix them by degrees with two quarts of new milk, a quart of cream, and a quarter of a pound of double-refined sugar, beat fine, and stir the whole well together.
  3. When it is properly mixed, set it over a slow fire, and keep it stirring quick till you find it of a good thickness: then take it off, pour it into your dish, and serve it up.
  4. The principal care to be observed in making this soup is to prevent its curdling, which can only be done by keeping it constantly stirring till it boils.
Original Text
Almond Soup. TAKE a quart of almonds, and beat them in a marble mortar, with the yolks of fix hard eggs, till they become a fine paste. Mix them by degrees with two quarts of new milk, a quart of cream, and a quarter of a pound of double-refined sugar, beat fine, and stir the whole well together. When it is properly mixed, set it over a slow fire, and keep it stirring quick till you find it of a good thickness: then take it off, pour it into your dish, and serve it up. The principal care to be observed in making this soup is to prevent its curdling, which can only be done by keeping it constantly stirring till it boils.
Notes
—