Salted Almonds
From The universal cookery book, 1887
Avoid over-browning the almonds.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 81. The excerpt below is the record exactly as published.
SALTED ALMONDS. complete the freezing. This quantity makes two gal- lons when frozen. — Virginia Cookery-Book: Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. {By per.) Salted Almonds. Shell the almonds, and blanch by throwing them into boiling water, and leaving them there, covered, for half an hour, or until the skins will slip off easily. Skin, and spread them out to dry for several hours. Put a good piece of butter into a hot dripping-pan, and as it warms stir the almonds over and over in it to coat them with the butter. Set in the oven, and roast, stirring them often until they begin to color faintly. Take them out, shake in a colander to rid of grease, spread on a dish, and strew with fine dry salt
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