Salted Almonds
From Anson County cook book, 1928
Recipe by Mrs. B. F. Bray.
Presented as published in 1928. 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
710Calories
24 gProtein
23 gCarbs
69 gFat
Full nutrition (23 nutrients)
Calories710 kcal
Protein24 g
Carbohydrates23 g
Fiber12 g
Total Fat69 g
Saturated Fat4.3 g
Monounsaturated Fat35 g
Polyunsaturated Fat13 g
Cholesterol31 mg
Sodium1.3 mg
Potassium834 mg
Calcium290 mg
Iron4.2 mg
Magnesium293 mg
Phosphorus573 mg
Zinc3.3 mg
Copper1 mg
Manganese2.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Niacin (B3)4.3 mg
Water7.2 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 52. The excerpt below is the record exactly as published.
SALTED ALMONDS xk pound almonds Salt to taste 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.