{"id":3908,"slug":"cream-of-almond-soup","title":"CREAM OF ALMOND SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 quarts chicken or white stock.","1-1/2 tablespoons butter.","3/4 cup blanched almonds.","2 tablespoons cornstarch.","1 cup hot cream.","Salt, pepper.","Few grains nutmeg."],"ingredients_norm":["chicken or white stock","butter","blanched almond","cornstarch","hot cream","salt pepper","few grains nutmeg"],"steps":["Cook the butter and flour together in a sauce-pan; add gradually hot stock until of the consistency to pour; then add remaining stock, let cook gently twenty minutes.","Chop almonds fine, then pound them to a paste, add to first mixture and beat until thoroughly blended.","Add hot cream and seasoning.","Serve en tasse; sprinkle each portion with finely chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:161","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"05c19777e3e5b3e2ebf8ec2e079a55efcfb55253e661c7873fe919a385168b14","created_at":"2026-08-02T15:46:54Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-almond-soup"}