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Grilled Almonds
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
787Calories
14 gProtein
113 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein14 g
Carbohydrates113 g
Fiber6.9 g
Sugars100 g
Total Fat33 g
Saturated Fat2.4 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.2 g
Cholesterol0 mg
Sodium6.3 mg
Potassium472 mg
Calcium169 mg
Iron2.4 mg
Magnesium167 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 211. The excerpt below is the record exactly as published.
Grilled Almonds. Blanch 1 cup of almonds; boil 1 cup of sugar; and l^ cup of water
Cook this with the app: pantry check, scaling, and the assistant.