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Devilled Almonds
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
225Calories
7 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein6.9 g
Carbohydrates6.4 g
Fiber3.4 g
Sugars0 g
Total Fat19 g
Saturated Fat3 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol7.6 mg
Sodium0.4 mg
Potassium235 mg
Calcium82 mg
Iron1.2 mg
Magnesium82 mg
Phosphorus162 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate0.1 mcg
Choline0.7 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 98. The excerpt below is the record exactly as published.
Devilled Almonds. — Blanch some almonds and fry them in oil or butter for a few minutes, till they are a pale golden colour ; drain them on' paper in front of the fire, roll them in salt mixed with a little cayenne
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