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How to Salt Almonds
From The Pattern cook-book, 1890
Serves 6
Perfect for a snack or garnish.
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
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 SALT ALMONDS. Shell and blanch the almonds, spread them out on a bright tin pie-plate, add a piece of butter the size of a hickory nut, and set them in a hot oven until they are of a golden-brown hue. Remove them from the oven, stir well, dredge thickly with salt
Cook this with the app: pantry check, scaling, and the assistant.