Almond Soup
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 5 ingredients
- a pound of shelled sweet almonds
- two ounces of shelled bitter almonds
- two quarts of rich milk
- two sticks of cinnamon
- a pound of sugar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take half a pound of shelled sweet almonds, and two ounces of shelled bitter almonds, or peach-kernels.
- Scald them, to make the skins peel off easily, and when they are blanched, throw them into cold water.
- Then drain and wipe them dry.
- Beat them (a few at a time) in a marble mortar, adding as you beat them, a little milk and a little grated lemon-peel.
- Have ready two quarts of rich milk, boiled with two sticks of cinnamon and a quarter of a pound of sugar.
- Stir the almonds gradually into the milk, and let them have one boil up.
- Prepare some slices of toasted bread, take out a little of the soup and soak them in it.
- Then lay them in the bottom of a tureen, and pour the soup over them.
- Grate on some nutmeg.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Chef's knife
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Grater
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Vegetable peeler
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Wooden spoon
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Colander