Hot Malted Nuts
From Healthful cookery, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 67. The excerpt below is the record exactly as published.
Hot Malted Nuts. — Gradually pour one quart of boiling water over one cup of dry Malted Nuts, stirring meanwhile to keep it smooth. Add salt to hot Malted Nuts if it is to be used for moistening toast.
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