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Salted Almonds
From The national course in home economics, 1917
Serves 6
A fine appetizer.
Presented as published in 1917. 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
489Calories
16 gProtein
15 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein16 g
Carbohydrates15 g
Fiber8.2 g
Sugars0 g
Total Fat40 g
Saturated Fat4 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.5 g
Omega-30 g
Cholesterol4.8 mg
Sodium1167 mg
Potassium555 mg
Calcium193 mg
Iron2.8 mg
Magnesium195 mg
Phosphorus381 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.9 mg
Folate0.1 mcg
Choline0.4 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 216. The excerpt below is the record exactly as published.
SALTED ALMONDS. For a company of six persons blanch one pound of almonds. Put in a granite baking pan one tablespoonful of melted butter and one tablespoon- ful of sal
Cook this with the app: pantry check, scaling, and the assistant.