Salted Nuts
From The Williamston cook book, 1950
Presented as published in 1950. 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
872Calories
40 gProtein
25 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein40 g
Carbohydrates25 g
Fiber13 g
Sugars7.3 g
Total Fat76 g
Saturated Fat24 g
Monounsaturated Fat174 g
Polyunsaturated Fat79 g
Omega-316 g
Cholesterol0 mg
Sodium28 mg
Potassium1084 mg
Calcium141 mg
Iron7 mg
Magnesium258 mg
Phosphorus578 mg
Zinc5 mg
Copper1.8 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E50 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)19 mg
Folate369 mcg
Choline81 mg
Caffeine0 mg
Water10 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 16. The excerpt below is the record exactly as published.
SALTED NUTS Pour Moiling water over shelled peanuts. Let stand a few minutes to loosen skins. Take skins off. Fill a sauce pan about half full of Wesson Gil
Cook this with the app: pantry check, scaling, and the assistant.