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Salted Almonds
From Kentucky receipt book, 1903
Serves 6
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
Nutrition per serving
219Calories
8 gProtein
8 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein8 g
Carbohydrates8.2 g
Fiber4.7 g
Sugars1.6 g
Total Fat19 g
Saturated Fat2.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.7 g
Omega-30.9 g
Cholesterol0 mg
Sodium394 mg
Potassium277 mg
Calcium102 mg
Iron1.4 mg
Magnesium102 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline20 mg
Caffeine0 mg
Water1.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 213. The excerpt below is the record exactly as published.
Salted Almonds. One-half pound Jordan almonds, 1-3 cup of Luces, oi
Cook this with the app: pantry check, scaling, and the assistant.