Salted Almonds, No. 2
From Purity flour cookbook, 1917
May use 1/2 lard and 1/2 butter, or all cocoanut butter, instead of the olive oil.
Presented as published in 1917. 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
2839Calories
98 gProtein
91 gCarbs
232 gFat
Full nutrition (23 nutrients)
Calories2839 kcal
Protein98 g
Carbohydrates91 g
Fiber49 g
Total Fat232 g
Saturated Fat34 g
Monounsaturated Fat217 g
Polyunsaturated Fat61 g
Omega-30.7 g
Sodium0 mg
Potassium3325 mg
Calcium1152 mg
Iron17 mg
Magnesium1170 mg
Phosphorus2282 mg
Zinc13 mg
Copper4.1 mg
Manganese9.8 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Thiamin (B1)0.7 mg
Niacin (B3)17 mg
Water19 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 83. The excerpt below is the record exactly as published.
SALTED ALMONDS, No. 2 Blanch | |)ound almonds and dry on a towel. Put ^ cup olive oil in a very small saucepan.
Cook this with the app: pantry check, scaling, and the assistant.