Salted Almonds
From Trinity cook book, 1925
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 58. The excerpt below is the record exactly as published.
SALTED ALMONDS Blanch almonds by putting into boiling water for a few minutes. Remove almonds, dry well and brown in heated olive oil or butter
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