Salted Almonds

Name: Salted Almonds
Ingredients: half a pound of almonds; one tablespoonful of olive-oil

From The chafing-dish supper, 1894

Presented as published in 1894. 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

1420Calories

49 gProtein

45 gCarbs

116 gFat

Full nutrition (23 nutrients)

Calories1420 kcal

Protein49 g

Carbohydrates45 g

Fiber24 g

Total Fat116 g

Saturated Fat11 g

Monounsaturated Fat80 g

Polyunsaturated Fat27 g

Omega-30.1 g

Sodium0 mg

Potassium1662 mg

Calcium576 mg

Iron8.5 mg

Magnesium585 mg

Phosphorus1141 mg

Zinc6.5 mg

Copper2.1 mg

Manganese4.9 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Thiamin (B1)0.4 mg

Niacin (B3)8.6 mg

Water9.7 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.

SALTED ALMONDS. Shell, blanch, and dry half a pound of almonds. Heat in the blazer one table- spoonful of olive-o

Cook this with the app: pantry check, scaling, and the assistant.