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Salted Almonds
From Harper's cook book encyclopædia, 1902
Serves 4
Melted butter can be used instead of oil if preferred.
Presented as published in 1902. 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
207Calories
8 gProtein
8 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein7.6 g
Carbohydrates7.7 g
Fiber4.5 g
Sugars1.6 g
Total Fat18 g
Saturated Fat1.9 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol0 mg
Sodium0.4 mg
Potassium262 mg
Calcium96 mg
Iron1.3 mg
Magnesium97 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 5. The excerpt below is the record exactly as published.
the shelled almonds by pouring scalding water over them, and allowing them to remain in this until the skins slip off readily. Spread the nuts on a clean cloth until thoroughly dry. Turn them into a baking-pan with enough olive oil to coat them, and set them in the oven to brown. Stir them about occasionally, that all may receive an equal amount of heat. When of a uniform golden brown, turn, while still hot, into a colander, and drain off all superfluous grease. Sprinkle the nuts thickly with fine table -sal
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