Salted Almonds
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 6. The excerpt below is the record exactly as published.
Salted Almonds. — Shell as many nice large nuts as desired. The Jordan nuts are best, but the paper-shelled ones will answer. Put into a bowl and cover with boil- ing water. Spread a towel over the bowl to retain the steam and let them stand five minutes. Pour off the water and replace with cold, then rub off the brown skins between thumb and forefinger. Shake in a colander until dry, then put in a shallow dish adding for each cupful of nuts, one tablespoonful melted butter, olive or refined cotton seed oil (preferably either of the oils, which will give the richer glaze). Stir well to- gether. Let stand an hour, then put into the well greased paper bag, first sprinkling with dry salt, allow- 22 STANDARD PAPER BAG COOKERY ing one tablespoonful to each cupful of nuts
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