Almond Soup, Spanish Style with Miniature Potato Scones (1923)

Almond Soup, Spanish Style
1 lb. of sweet almonds
1 dozen bitter almonds
3 pints seasoned chicken stock
6 tbs flour
1 spoonful powdered coriander seeds
Grated yellow rind of one lemon
Powdered cinnamon
Forcemeat balls or candied cranberries for garnish
This soup calls of 1 pound of sweet almonds and a dozen of the bitter kind. After blanching, both are ground fine, or pounded to a paste in a mortar. When the last method is employed, the nuts should be kept from oiliness by keeping the mortar set in a pan of cracked ice, and by adding from time to time to the nuts during the pounding process a few drops of ice water. A smoother paste results from pounding than from grinding, but it is more difficult to keep the nuts from oiling and spoiling. The paste is stirred into three pints of seasoned chicken stock, slightly thickened with six tablespoonfuls of flour and flavored by the addition of a spoonful of powdered coriander seeds and the grated yellow rind of one lemon. Powdered cinnamon is sprinkled on the soup when in the tureen, and it is garnished with force meat balls or in this country, with candied cranberries. This soup is excellent though troublesome and rather expensive. Six servings.

Did we eat it? Some of it

Would I make it again? Probably not

Notes: Did not thicken with flour.

Miniature Potato Scones
1 cup flour
2 tsp baking powder
¼ tsp salt
1 tsp sugar
1 tbs butter
½ cupful mashed potato
Milk
Sift one cupful of flour with two teaspoonfuls of baking powder, one fourth teaspoonful of salt, and one teaspoonful of sugar. Rub into these dry ingredients a tablespoonful of butter, then add one half cupful of mashed potato, and milk enough to make a soft dough. Roll to one fourth inch thick, cut into one-inch triangles, and bake on a greased sheet in a hot oven.

Did we eat them? Yes.

Would I make again? Yes.

Notes. These are very good but not really like scones. More like mini rolls.

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