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Salted Nuts
From The home cook book, 1905
Serves 1
Best served fresh.
Presented as published in 1905. 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
510Calories
15 gProtein
106 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories510 kcal
Protein15 g
Carbohydrates106 g
Total Fat2.9 g
Saturated Fat17 g
Monounsaturated Fat76 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol0 mg
Sodium19 mg
Potassium1464 mg
Calcium29 mg
Iron2.3 mg
Magnesium78 mg
Phosphorus395 mg
Zinc1 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate155 mcg
Water18 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 181. The excerpt below is the record exactly as published.
half a cup of olive oil in a spider. When hot, put in one cup of the nuts and shake gently over a brisk fire till they begin to brown delicately. When all are evenly browned, lift the nuts on a skimmer, drain as much oil from them as possible and toss on a sheet of white blotting paper. Dust liberally with fine salt
Cook this with the app: pantry check, scaling, and the assistant.