vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 129. The excerpt below is the record exactly as published.
SALTED ALMONDS Pour boiling watei- on the almonds; cool and remove tHe skins; dry thoroughly and brown in a hot oven using a half tablespoon of butter or oUve oil (preferably the oil) to each cup of nuts.
Cook this with the app: pantry check, scaling, and the assistant.