vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From The Institute cook book, 1913
Serves 4
An easier method is to cook the nuts over the fire using a larger quantity of olive oil.
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
Nutrition per serving
200Calories
7 gProtein
6 gCarbs
18 gFat
Full nutrition (24 nutrients)
Calories200 kcal
Protein6.9 g
Carbohydrates6.4 g
Fiber3.4 g
Total Fat18 g
Saturated Fat1.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol3.9 mg
Sodium0.2 mg
Potassium234 mg
Calcium81 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
Water1.7 g
Estimated from matched ingredients across 4 servings.
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. When brown, sprinkle well with salt
Cook this with the app: pantry check, scaling, and the assistant.