Salted Almonds
From Around-the-world cook book, 1913
Serves 8
Almonds prepared in this way, if kept in a tin box, will remain fresh for some time and can be reheated at any time, to make them crisp.
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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 67. The excerpt below is the record exactly as published.
SALTED ALMONDS Almonds, shelled and blanched, 1 pound, Olive oil, 3 tablespoons, Salt.
Cook this with the app: pantry check, scaling, and the assistant.