Salted Almonds
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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 Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 8. The excerpt below is the record exactly as published.
Salted Almonds. — Two pounds large al- monds. Shell and blanch by covering with boiling- water. Let them lie in the water five minutes, and the skin can be easily removed by rubbing between the fingers. When dry, put in a shallow pan in the oven and brown lightly, stirring occasionally as you would brown coffee. When done, pour over them a large spoonful of melted butter or olive oil, and sprinkle well with salt
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