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Salted Almonds
From The new practical housekeeping, 1890
Serves 6
Serve as a last course at dinner or evening party.
Presented as published in 1890. 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
27Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein1 g
Carbohydrates1 g
Fiber0.6 g
Sugars0.2 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1617 mg
Potassium35 mg
Calcium14 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline2.5 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 258. The excerpt below is the record exactly as published.
Salted Almonds. — Blanch shelled Jordan almonds, place in a bed of salt
Cook this with the app: pantry check, scaling, and the assistant.