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Salted Almonds
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
105Calories
3 gProtein
3 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories105 kcal
Protein3.4 g
Carbohydrates3.5 g
Fiber2 g
Sugars0.7 g
Total Fat9.3 g
Saturated Fat1.5 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol3.6 mg
Sodium292 mg
Potassium118 mg
Calcium44 mg
Iron0.6 mg
Magnesium43 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E4.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate7.1 mcg
Choline8.6 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 53. The excerpt below is the record exactly as published.
Salted Almonds. — To each half pint blanched almonds add tablespoon melted butter and one teaspoon fine salt
Cook this with the app: pantry check, scaling, and the assistant.