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Salted Almonds
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
39Calories
1 gProtein
1 gCarbs
3 gFat
Full nutrition (22 nutrients)
Calories39 kcal
Protein1.3 g
Carbohydrates1.3 g
Fiber0.7 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Sodium0 mg
Potassium46 mg
Calcium16 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.2 mg
Water0.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 84. The excerpt below is the record exactly as published.
SALTED ALMONDS Take any quantity of almonds
Cook this with the app: pantry check, scaling, and the assistant.