Blanched and Salted Almonds
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Stir occasionally for even browning.
Presented as published in 1904. 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
919Calories
28 gProtein
26 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories919 kcal
Protein28 g
Carbohydrates26 g
Fiber14 g
Sugars0 g
Total Fat79 g
Saturated Fat13 g
Monounsaturated Fat44 g
Polyunsaturated Fat15 g
Cholesterol35 mg
Sodium2333 mg
Potassium938 mg
Calcium326 mg
Iron4.8 mg
Magnesium330 mg
Phosphorus643 mg
Zinc3.7 mg
Copper1.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A114 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.8 mg
Folate0 mcg
Choline3 mg
Caffeine0 mg
Water5.5 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 5. The excerpt below is the record exactly as published.
TO blanch and salt almonds put them into boiling water and let them stand five minutes; then throw them into cold water and rub off the loosened skin. Put in a bowl, allow- ing to each cupful of nuts a tablespoon- ful of olive-oil or melted butter. Stir 16 the almonds that they may be well coated ; let them stand for an hour, then sprinkle with salt, a dessertspoonful for each cupful of the nuts
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