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📝 Description
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🥘 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, 1 gill of thick cream, rather more than 2 quarts of water.
👨🍳 Method
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; 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Almond Soup this week, and I must say it was an unexpected delight. The recipe, though a bit old-fashioned, had a charm that was hard to resist. What surprised me most was the subtle balance of flavors as the almonds, once finely pounded and integrated into the rich broth, brought a luxurious smoothness that almost felt like a modern take on a classic dish. The vermicelli and the spice blend gave a gentle warmth, while the addition of the yolk-thickened almond pulp created a silky mouthfeel that was both elegant and comforting. This is the kind of soup that would make a weeknight cook feel like a master chef, with the time-honored technique of simmering the meat for hours yielding a deeply flavored base. For comfort-seekers and those who appreciate the nuances of traditional cooking, this Almond Soup is a must-try.
