vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From The Institute cook book, 1913
Serves 4
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
177Calories
6 gProtein
6 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein6.1 g
Carbohydrates5.7 g
Fiber3.1 g
Sugars0 g
Total Fat14 g
Saturated Fat1.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium2425 mg
Potassium208 mg
Calcium74 mg
Iron1.1 mg
Magnesium73 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 176. The excerpt below is the record exactly as published.
SALTED ALMONDS i tablespoon olive oil
Cook this with the app: pantry check, scaling, and the assistant.