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How to Blanch Almonds
From The Pattern cook-book, 1890
Serves 1
This method helps in easily removing the skins from almonds.
Presented as published in 1890. 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
962Calories
31 gProtein
61 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories962 kcal
Protein31 g
Carbohydrates61 g
Fiber16 g
Sugars0.2 g
Total Fat66 g
Saturated Fat5 g
Monounsaturated Fat40 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium507 mg
Potassium996 mg
Calcium472 mg
Iron19 mg
Magnesium345 mg
Phosphorus673 mg
Zinc3.9 mg
Copper1.2 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.5 mg
Folate59 mcg
Choline5.7 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 259. The excerpt below is the record exactly as published.
HOW TO BLANCH ALMONDS. Shell the nuts and pour boiling water upon them. Let them stand in the water until the skin may be re- moved, then throw them into cold water
Cook this with the app: pantry check, scaling, and the assistant.