Almond.
Almond soup is an excellent substitute for beef-tea
for convalescents. It is made by simply blanching and pounding a quarter of a
pound of sweet almonds with half a pint of milk, or vegetable stock. Another
pint of milk or stock is then to be added and the whole warmed. After this add
another pint and a half of stock if the soup is to be a vegetable one, or rice
water if milk has been used.
An emulsion of almonds is useful in chest affections.
It is made by well macerating the nuts in a nut butter machine, and mixing with
orange or lemon juice.
Almonds should always be blanched, that is, skinned by
pouring boiling water on the nuts and allowing them to soak for one minute,
after which the skins are easily removed. The latter possess irritating properties.
Bitter almonds should not be used as a food. They
contain a poison identical with prussic acid.
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