Deviled Almonds
From Statesmen's dishes; and how to cook them, 1890
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 Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
DEVILED ALMONDS. BT MBS. W. D. OWEN. (Wife of Representative from Indiana.) BLANCH one-half pound of sweet almonds and wipe them dry ; then put into a frying-pan two ounces of butter; make it hot; add the almonds ; fry them gently till of a good brown color ; drain them on a hair sieve ; strew cayenne pepper and salt
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