Salted Almonds
From Choice recipes, 1900
If your olive oil is not burnt you can use it again.
Presented as published in 1900. 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
800Calories
27 gProtein
26 gCarbs
65 gFat
Full nutrition (22 nutrients)
Calories800 kcal
Protein27 g
Carbohydrates26 g
Fiber14 g
Total Fat65 g
Saturated Fat4.8 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Sodium0 mg
Potassium936 mg
Calcium325 mg
Iron4.8 mg
Magnesium330 mg
Phosphorus643 mg
Zinc3.7 mg
Copper1.2 mg
Manganese2.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Niacin (B3)4.8 mg
Water5.4 g
As published
This recipe was extracted from Choice recipes (1900), page 23. The excerpt below is the record exactly as published.
SALTED ALMONDS— Mrs. Bryant Crack and blanch your almonds, then dry with cloth. Have ready a small pan with olive oil heated very hot. Drop in your almonds, a few at a time and brown, stirring all the time. When a good brown, take out and put in colander and sprinkle with salt
Cook this with the app: pantry check, scaling, and the assistant.