Mrs Beeton Almond Soup
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This is an
original Mrs. Beeton recipe taken directly from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
4 lbs. of lean beef or veal,
½ a scrag of mutton,
1 oz. of vermicelli,
4 blades of mace,
1/2 lb. of sweet almonds,
the yolks of 6 eggs,
1 gill of thick cream,
rather more than 2 quarts of water.
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; then 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; the yolks of the eggs boiled
hard; mixing the almonds, 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.
hours. Average cost per
quart, 2s. 3d.
all the year.
for 8 persons.
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