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Miss Caldwell's book, 1757-1790
Page 46
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(46) Almond Soop Take some lean Beef, mutton Rumps, Veal and pork, boil them very well in Water, till your Gravie be very strong and the meat very tender, then Strain the Gravie from the meat and set it over the fire with two ounces Vermicelly eight Blades of mace, and twelve Cloves to a gallon Quantity. let it boil till it has the flavour of the Spices, then take a pound of sweet Almonds and beat them very small in a Morter. With the Yolks of twelve Eggs boil'd Hhard, then take a little of your Soop and cool it, and mix your Eggs and Almonds into it till there be no lumps.
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(46) Almond Soop Take some lean Beef, mutton Rumps, Veal and pork, boil them very well in Water, till your Gravie be very strong and the meat very tender, then Strain the Gravie from the meat and set it over the fire with two ounces Vermicelly eight Blades of mace, and twelve Cloves to a gallon Quantity. let it boil till it has the flavour of the Spices, then take a pound of sweet Almonds and beat them very small in a Morter. With the Yolks of twelve Eggs boil'd Hhard, then take a little of your Soop and cool it, and mix your Eggs and Almonds into it till there be no lumps.
Szathmary Culinary Manuscripts and Cookbooks
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