vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From The Landmarks club cook book, 1903
Serves 8
If too much salt remains, rub them in a clean towel.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 136. The excerpt below is the record exactly as published.
SALTED ALMONDS. Blanch the almonds by pouring boiling water over them, let them stand a few minutes and drain. Do the same with cold water. Then remove the skins and dry them on a clean towel. The next day put them in a shallow pan, sprinkle liberally with salt, and put on pieces of butter
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