vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Salted Almonds
From The household cook book, 1902
Serves 6
Can also be done with peanuts and walnuts.
Presented as published in 1902. 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
133Calories
5 gProtein
4 gCarbs
12 gFat
Full nutrition (23 nutrients)
Calories133 kcal
Protein4.6 g
Carbohydrates4.3 g
Fiber2.3 g
Total Fat12 g
Saturated Fat0.8 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.4 g
Cholesterol3.5 mg
Sodium0.1 mg
Potassium156 mg
Calcium54 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Niacin (B3)0.8 mg
Water1.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 350. The excerpt below is the record exactly as published.
SALTED ALMONDS — Shell, blanch and dry the almonds; allow 2 teaspoons butter for each cup of almonds- put these in a frying=pan or baking-dish
Cook this with the app: pantry check, scaling, and the assistant.