Salted Almonds
From What to Have for Dinner, 1905
Presented as published in 1905. 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
894Calories
24 gProtein
23 gCarbs
95 gFat
Full nutrition (33 nutrients)
Calories894 kcal
Protein24 g
Carbohydrates23 g
Fiber12 g
Sugars0 g
Total Fat95 g
Saturated Fat12 g
Monounsaturated Fat45 g
Polyunsaturated Fat15 g
Cholesterol67 mg
Sodium2 mg
Potassium835 mg
Calcium291 mg
Iron4.2 mg
Magnesium293 mg
Phosphorus574 mg
Zinc3.3 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.3 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water8.3 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 31. The excerpt below is the record exactly as published.
SALTED ALMONDS. Blanch one-fourth pound almonds, and dry on 2 towel. Put one and one-half tablespoons, each, butter and lard, in a sauce pan, and when melted and well heated add almonds and fry until delicately browned, stirring constantly, that nuts may. brown evenly. Re- move with a spoon ‘or small skimmer, taking up as little fat as possible. Drain on brown paper, and sprinkle with salt
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