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Salted Almonds
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
200Calories
7 gProtein
6 gCarbs
19 gFat
Full nutrition (23 nutrients)
Calories200 kcal
Protein6.9 g
Carbohydrates6.4 g
Fiber3.4 g
Total Fat19 g
Saturated Fat1.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.6 g
Cholesterol7.9 mg
Sodium0.3 mg
Potassium235 mg
Calcium82 mg
Iron1.2 mg
Magnesium82 mg
Phosphorus161 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Niacin (B3)1.2 mg
Water1.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 133. The excerpt below is the record exactly as published.
salted almonds. SALTED ALMONDS. Miss Margaret Dunbar. Blanch the almonds by throwing in hot water, then in cold, and stir through them enough butter to make them seem oily
Cook this with the app: pantry check, scaling, and the assistant.