vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From The national course in home economics, 1917
Serves 6
W. F. A.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 311. The excerpt below is the record exactly as published.
SALTED ALMONDS. Blanch the almonds by putting the meats in boiling water, let stand a few moments. Remove the hulls and dry the nuts. Put about a teaspoon- ful of butter in a long flat tin, and when it melts put in the nuts. Sprinkle a little salt over them
Cook this with the app: pantry check, scaling, and the assistant.