vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From Twentieth century home cook book, 1905
Serves 4
The above is a splendid addition to a luncheon or dinner. — Mrs. John Fletcher.
Presented as published in 1905. 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
207Calories
8 gProtein
8 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein7.6 g
Carbohydrates7.7 g
Fiber4.5 g
Sugars1.6 g
Total Fat21 g
Saturated Fat1.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol7.9 mg
Sodium0.7 mg
Potassium263 mg
Calcium97 mg
Iron1.3 mg
Magnesium97 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 108. The excerpt below is the record exactly as published.
SALTED ALMONDS. Pour boiling water over shelled almonds and let them stand a short time. When the dr}^ brown husk can be easily nibbed off and the almonds are "blanched," then stir into melted butter
Cook this with the app: pantry check, scaling, and the assistant.