vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Bake Almonds
From The art of cookery, 1899
Serves 8
Presented as published in 1899. 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
Nutrition per serving
405Calories
14 gProtein
13 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein14 g
Carbohydrates13 g
Fiber6.9 g
Sugars0 g
Total Fat33 g
Saturated Fat2.8 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.2 g
Cholesterol1.5 mg
Sodium0 mg
Potassium468 mg
Calcium162 mg
Iron2.4 mg
Magnesium165 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 25. The excerpt below is the record exactly as published.
Bake Almonds. — To blanch or skin almonds pour hot water over them and let them remain in the water until the skins can be slipped ofl" readily. After they are blanched mix a teaspoonful of olive oil or melted butter with each quart of almonds, put them in a roasting pan, and cook till a light brown, in an oven of the tempera- ture required for bread. Dust with fine salt
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