{"id":6667,"slug":"cream-of-almond-soup-2","title":"CREAM OF ALMOND SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound almonds","one pint of milk","one tablespoon of butter","one tablespoon of flour","one cup of milk","one cup of cream","salt","pepper"],"ingredients_norm":["almond","milk","butter","flour","cream","salt","pepper"],"steps":["Blanch, and grind or pound one-half pound almonds.","Let simmer slowly in one pint of milk for five minutes.","Melt one tablespoon of butter, blend with one of flour. Do not allow to bubble.","Add one cup of milk and thicken slightly.","Then add the almond mixture and simmer again until creamy.","Remove from fire and add one cup of cream.","Season with salt and pepper to taste.","Cream may be whipped or left plain."],"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/12350","source_ref":"pg:12350:w7:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a8a219ac0cec5a77967ef18ee2a6c7642b1db0f0d5f60ea57f32d3cd6b9f969d","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-2"}