Roasted Nuts
From Foods, their selection and preparation, 1935
For browning in fat, use a frying basket or sieve. Cook in deep fat (oil is best) at a temperature of 300° F. As soon as they are light brown, remove from the fat (6 or 7 minutes). They continue to cook after removal from the fat.
Presented as published in 1935. 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
1415Calories
49 gProtein
66 gCarbs
106 gFat
Full nutrition (20 nutrients)
Calories1415 kcal
Protein49 g
Carbohydrates66 g
Fiber16 g
Total Fat106 g
Saturated Fat0.6 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30.7 g
Sodium0 mg
Potassium2240 mg
Calcium277 mg
Iron8.2 mg
Magnesium260 mg
Phosphorus1183 mg
Zinc5.2 mg
Copper2.5 mg
Manganese2.5 mg
Vitamin E1.6 mg
Water9.3 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 236. The excerpt below is the record exactly as published.
roasted. Nuts with tough skins like almonds and chestnuts are blanched before salting or using in prepared dishes. To blanch almonds pour boiling water over them to cover completely and hold at below boiling temperature (185° F.) for about three minutes. Drain off the hot water. The skins will come off easily if the pointed end of the nut is pressed be¬ tween the thumb and forefinger. For use in stuffings and certain desserts chestnuts are boiled in the shell or roasted in the oven (15 minutes in a moderate oven, 37 5° F.). Cut a gash on the flat side of the nut before boiling. Cook in boiling water to cover for 15 minutes. The shell and the brown skin should be removed while the kernel is still hot. Roasting improves the flavor of almonds, English walnuts, and filberts, whether they are to be used as salted nuts, or in ice creams, or in confections. Nuts may be roasted either in the oven or in hot fat. For oven-roasting, use 2 teaspoons cooking oil or table fat to each cup of nut meats
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