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Deviled Almonds
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
280Calories
10 gProtein
25 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein9.9 g
Carbohydrates25 g
Fiber11 g
Sugars5.9 g
Total Fat20 g
Saturated Fat2 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol0 mg
Sodium1000 mg
Potassium891 mg
Calcium154 mg
Iron4 mg
Magnesium128 mg
Phosphorus240 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A522 mcg
Vitamin E16 mg
Vitamin K24 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.5 mg
Folate44 mcg
Choline30 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 77. The excerpt below is the record exactly as published.
DEVILED ALMONDS 24 cup blanched and shredded 2 tablespoons chopped pickles almonds 1 tablespoon Worcestershire Butter Sauce 1 tablespoon chutney ¥4 teaspoon salt Few grains cayenne
Cook this with the app: pantry check, scaling, and the assistant.