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Salted Almonds
From Kirmess cook book, 1907
Serves 8
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
355Calories
12 gProtein
11 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories355 kcal
Protein12 g
Carbohydrates11 g
Fiber6.1 g
Sugars0 g
Total Fat30 g
Saturated Fat2.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Cholesterol3.9 mg
Sodium875 mg
Potassium416 mg
Calcium145 mg
Iron2.1 mg
Magnesium146 mg
Phosphorus286 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 200. The excerpt below is the record exactly as published.
SALTED ALMONDS. Mrs. T. K. Egbert, New York. Blanch the almonds in boiling hot water. Melt a tablespoonful of butter, and let the almonds stand in it an hour. Put a tablespoonful of salt into a dish; stir in the nuts until all are lightly covered with salt; spread on a shallow tin and set in a warm oven to brown delicately. More or less salt may be used, ac- cording to taste. Peanuts are salted in the same way, except that they do not need blanching, as the brown hull comes off easily. 470 KIRMESS COOK BOOK. SALTED ALMONDS. Mrs. 0. K. Diclcinson. Blanch one poand of almonds. Boil eight minutes in water with one cupful of salt. Drain and saut^ quickly in two tablespoonfuls of butter. SALTED ALMONDS. Mrs. Wilbur Smith, Batavia, N. T. Blanch the almonds by pouring boiling water over them, allowing them to stand until skin may be easily removed; dry on a towel. Rub the bottom of a pie tin with almond oil, placing a small quantity in center of tin, place almonds on tin in a hot oven. Sprinkle salt over them. Shake about in pan occasionally. When brown remove from oven, place in cheese-cloth. Shake well. SALTED ALMONDS. Clayhom, Mrs, Oould's Butler. One pound of almonds
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