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Salted Almonds
From Lessons in cooking through preparation of meals, 1912
Serves 6
Can also be fried or sautéed.
Presented as published in 1912. 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
237Calories
8 gProtein
8 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories237 kcal
Protein8.1 g
Carbohydrates7.6 g
Fiber4.1 g
Sugars0 g
Total Fat21 g
Saturated Fat1.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol5.2 mg
Sodium97 mg
Potassium278 mg
Calcium96 mg
Iron1.4 mg
Magnesium98 mg
Phosphorus191 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 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)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 99. The excerpt below is the record exactly as published.
Salted Almonds Blanche yi pound of almonds according to directions given below : Process I : Place on a shallow pan in the oven, stir occasionally until a rich, golden brown. Remove from the oven, add i T butter and >4 t sah
Cook this with the app: pantry check, scaling, and the assistant.