vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
219Calories
8 gProtein
8 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein8 g
Carbohydrates8.2 g
Fiber4.7 g
Sugars1.6 g
Total Fat23 g
Saturated Fat1.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol11 mg
Sodium1167 mg
Potassium278 mg
Calcium103 mg
Iron1.4 mg
Magnesium102 mg
Phosphorus183 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water2.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 354. The excerpt below is the record exactly as published.
Salted Almonds. — Place Ys pound of blanched almonds in a shallow tin pan, pour over 1 ounce melted butter, set the pan in a medium-hot oven, stir frequently, and roast till light brown. Be- move, put the almonds into a bowl, sprinkle over 1 tablespoonf ul salt, mix well, let stand till cold, then serve ; or put them in a glass jar to keep till wanted. One half tablespoonful olive oil
Cook this with the app: pantry check, scaling, and the assistant.