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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