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Salted Almonds (Fried)
From Delta Gamma cook book, 1922
Serves 1
Oil can be reused several times for nuts.
Presented as published in 1922. 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
800Calories
27 gProtein
26 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein27 g
Carbohydrates26 g
Fiber14 g
Sugars0 g
Total Fat65 g
Saturated Fat38 g
Monounsaturated Fat191 g
Polyunsaturated Fat34 g
Omega-31.4 g
Cholesterol0 mg
Sodium111991 mg
Potassium960 mg
Calcium394 mg
Iron5.7 mg
Magnesium333 mg
Phosphorus643 mg
Zinc3.9 mg
Copper1.2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water6 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 100. The excerpt below is the record exactly as published.
1 cup almonds . }/2 cup salt 1 pint water 2 teaspoons butter Blanch almonds. Heat water and salt and when boiling add nuts. Cook eight minutes. Drain and place in baking dish, with butter scattered over them. Bake, stirring frequently, until a light brown. All butter should be absorbed. E. Winifred JeweU (Chi). Salted Almonds Blanch almonds and dry in a cloth. Put a cup of olive oil in a small pan and heat. Fry the nuts, a few at a time, in the hot oil, stirring constantly, until they turn a delicate brown. Remove with a cake spoon and drain well. Spread them on several thicknesses of paper and sprinkle well with salt
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