Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds of the scrag of a neck of veal
- two quarts of water
- a pound of sweet almonds
- a pint of cream
- six hard boiled eggs grated
Directions
Take three pounds of the scrag of a neck of veal, cut it into pieces, and put it with the bones (which must be broken up) into a pot with two quarts of water. Stew it till the meat is done to rags, and skim it well. Then strain it and return it to the pot.
Blanch and pound in a mortar to a smooth paste, a quarter of a pound of sweet almonds, and mix them with the yolks of six hard boiled eggs grated, and a pint of cream, which must first have been boiled or it will curdle in the soup. Season it with nutmeg and mace. Stir the mixture into the soup, and let it boil afterward about three minutes, stirring all the time. Lay in the bottom of the tureen some slices of bread without the crust. Pour the soup upon it, and send it to table.