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Salted Almonds
From The New century cook book, 1899
Serves 10
G. L. D.
Presented as published in 1899. 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
284Calories
10 gProtein
9 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories284 kcal
Protein9.8 g
Carbohydrates9.1 g
Fiber4.9 g
Sugars0 g
Total Fat24 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.1 g
Cholesterol3.1 mg
Sodium8399 mg
Potassium334 mg
Calcium121 mg
Iron1.8 mg
Magnesium117 mg
Phosphorus228 mg
Zinc1.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 68. The excerpt below is the record exactly as published.
Salted Almonds. Blanch a pound of almonds, put them in a very slow oven to dry out; remove and place in a large, shallow pan, so as to New Century Cook Book. 137 give them plenty of room; put in one tablespoonful of butter, about three-fourths of a cup of fine table salt
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