Salted Almonds
From The home science cook book, 1902
Alternatively, fry the nuts in hot oil until brown and drain on paper.
Presented as published in 1902. 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
1259Calories
31 gProtein
212 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1259 kcal
Protein31 g
Carbohydrates212 g
Fiber0 g
Sugars0 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.2 g
Cholesterol70 mg
Sodium14038 mg
Potassium2932 mg
Calcium68 mg
Iron4.8 mg
Magnesium156 mg
Phosphorus790 mg
Zinc2 mg
Copper1.6 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A390 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)34 mg
Folate311 mcg
Choline6.1 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 93. The excerpt below is the record exactly as published.
Salted Almonds. Shell the nuts and blanch by covering for a moment with boiling water, then put in cold water and rub off the skins. To a pint of nuts add two tablespoons of olive oil or melted butter, let them stand for an hour or two, stirring occasionally. Then sprinkle with two tablespoons of salt
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