Devilled Almonds
From Chafing dish possibilities, 1898
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
370Calories
12 gProtein
15 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein12 g
Carbohydrates15 g
Fiber6.4 g
Sugars1.9 g
Total Fat29 g
Saturated Fat2.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Cholesterol0 mg
Sodium992 mg
Potassium570 mg
Calcium175 mg
Iron3 mg
Magnesium150 mg
Phosphorus299 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.3 mg
Folate3.3 mcg
Choline0.4 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.
Devilled Almonds Blanch and shred two ounces almonds. Cook until brown, using enough butter to prevent burning. Mix two tablespoons chopped pickles, one tablespoon each Chutney and Worcester- shire sauce, one-fourth teaspoon salt, and a few grains cayenne
Cook this with the app: pantry check, scaling, and the assistant.