Almonds (Devilled)
From The "Queen" cookery books: Pickles and Preserves, 1902
Can vary flavorings with different nuts.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 87. The excerpt below is the record exactly as published.
Almonds (Devilled). — Blanch the almonds, and ODDS AND ENDS. 177 cook them in hot oil or butter till a delicate golden brown (this will take eight or nine minutes), then drain for a minute or two in front of the fire, on kitchen paper, after which you roll them in cayenne and a little salt
Cook this with the app: pantry check, scaling, and the assistant.