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Anne Bayne booke [of recipes] circa 1700
Page 107a
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To Make a Almond Soupe Take 5 pints of veall broth boyle in itt Sume Driyed Crusts of french bread or rouls and the bones of a [foole] if you have any Stran your broth from theare then putt in half apound of blancht allmonds beat very small keep them from oyling with the flesh of one Rost hen 2 if you pleas the yolkes of 4 hard eggs when you have beet them very well mix them well in your broth and give them a boyle then stran or force itt through a hare seve all but the gross mater you may seett itt on the fire againe Serrve itt up with afrench Roull in the [midle?] Covered with [vermajely?] boyled in veall broth
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To Make a Almond Soupe Take 5 pints of veall broth boyle in itt Sume Driyed Crusts of french bread or rouls and the bones of a [foole] if you have any Stran your broth from theare then putt in half apound of blancht allmonds beat very small keep them from oyling with the flesh of one Rost hen 2 if you pleas the yolkes of 4 hard eggs when you have beet them very well mix them well in your broth and give them a boyle then stran or force itt through a hare seve all but the gross mater you may seett itt on the fire againe Serrve itt up with afrench Roull in the [midle?] Covered with [vermajely?] boyled in veall broth
Szathmary Culinary Manuscripts and Cookbooks
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