Salted Almonds
From Canadian cook book, 1924
Presented as published in 1924. 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
978Calories
27 gProtein
28 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories978 kcal
Protein27 g
Carbohydrates28 g
Fiber16 g
Sugars5.6 g
Total Fat91 g
Saturated Fat22 g
Monounsaturated Fat48 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol70 mg
Sodium1.8 mg
Potassium938 mg
Calcium345 mg
Iron4.7 mg
Magnesium345 mg
Phosphorus615 mg
Zinc4 mg
Copper1.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E33 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)4.6 mg
Folate56 mcg
Choline73 mg
Caffeine0 mg
Water5.7 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 91. The excerpt below is the record exactly as published.
SALTED ALMONDS. 1 c. shelled almonds. 2 T. butter or olive oil
Cook this with the app: pantry check, scaling, and the assistant.