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.