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Salted Almonds
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Serve as a relish at luncheon or dinner.
Presented as published in 1885. 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
133Calories
5 gProtein
4 gCarbs
11 gFat
Full nutrition (22 nutrients)
Calories133 kcal
Protein4.6 g
Carbohydrates4.3 g
Fiber2.3 g
Total Fat11 g
Saturated Fat0.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Sodium0 mg
Potassium156 mg
Calcium54 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.8 mg
Water0.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 140. The excerpt below is the record exactly as published.
SALTED ALMONDS. After shelling almonds, pour boiling water upon them, and let them remain in it until the skins begin to loosen, which will be soon. Rub the almonds in a clean towel, to remove 248 PRACTICAL AMERICAN COOKERY. the skins; put the blanched almonds into a pan, with enough butter to prevent burning (very little will suffice), and put the pan into a qu;ck oven. Watch the almonds, and shake the pan frequently, so that they may brown equally. When they are delicately and evenly colored, take them up, let them cool, and then dust a little salt over them
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