Salted Almonds I
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
87 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein27 g
Carbohydrates26 g
Fiber14 g
Sugars0 g
Total Fat87 g
Saturated Fat4.8 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Cholesterol63 mg
Sodium56013 mg
Potassium958 mg
Calcium377 mg
Iron5.3 mg
Magnesium336 mg
Phosphorus648 mg
Zinc3.8 mg
Copper1.2 mg
Manganese2.9 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
Water483 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 116. The excerpt below is the record exactly as published.
Salted Almonds I Blanch Jordan almonds by allowing them to stand in boiling water until it loosens the skins. Drain, place in a shallow pan, sprinkle with salt and small pieces of butter. Brown in a pan in broiling oven, stirring frequently. Drain on paper. Salted Almonds II Ingredients : i pt. water i c. almonds \ c. salt 2 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.