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Candied Almonds
From The new practical housekeeping, 1890
Serves 1
An excellent method for preparing almonds or any nuts for dessert.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 260. The excerpt below is the record exactly as published.
Candied Almonds. — Blanch any quantity of almonds, then fry in butter till a light brown color; wipe nicely with a napkin, and put into a pan. Make a syrup of white sugar
Cook this with the app: pantry check, scaling, and the assistant.