From the Liverpool School of Cookery Recipe Book (1911), apparently produced after ‘constant requests’ for a book of recipes used at the School. The book was described as being “most valuable to young housekeepers, containing recipes most needed under all conditions and circumstances of everyday life”.
Method: Blanch, dry, chop, and pound the almonds, put into an enamel pan with the stock, celery, and onion. Simmer for 1 hour, then remove the onion and rub the rest through a very find wire sieve. Melt the butter in the pan, add the flour, belnd smoothly and add the milk gradually, stirring all the time, boil 5 minutes, then pour in the almonds and stock, bring to boiling point, season and
serve. If cream is used, put it into the soup tureen before pouring in the soup.