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Salted Brazil Nuts
From The Landmarks club cook book, 1903
Serves 6
Presented as published in 1903. 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
302Calories
4 gProtein
5 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein3.9 g
Carbohydrates5 g
Fiber2.3 g
Sugars0 g
Total Fat30 g
Saturated Fat2.6 g
Monounsaturated Fat16 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol0 mg
Sodium1167 mg
Potassium142 mg
Calcium22 mg
Iron0.9 mg
Magnesium41 mg
Phosphorus100 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 136. The excerpt below is the record exactly as published.
SALTED BRAZIL NUTS. To each cupful of blanched nuts add one teaspoon salad oil, let stand half an hour; one tablespoon of salt to each cup of nuts, pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.