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Devilled Almonds
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
338Calories
12 gProtein
14 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein12 g
Carbohydrates14 g
Fiber7.9 g
Sugars2.8 g
Total Fat35 g
Saturated Fat2.3 g
Monounsaturated Fat18 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol17 mg
Sodium2427 mg
Potassium480 mg
Calcium160 mg
Iron2.4 mg
Magnesium158 mg
Phosphorus283 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A65 mcg
Vitamin E15 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate28 mcg
Choline31 mg
Caffeine0 mg
Water4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 48. The excerpt below is the record exactly as published.
Devilled Almonds. Half lb. sweet almonds, 1 oz. butter, 1 saltspoonful of salt, J saltspoonful of cayenne.
Cook this with the app: pantry check, scaling, and the assistant.