Salted Nuts
From Cookery for little girls, 1910
Almonds should be blanched first.
Presented as published in 1910. 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
1415Calories
49 gProtein
66 gCarbs
108 gFat
Full nutrition (16 nutrients)
Calories1415 kcal
Protein49 g
Carbohydrates66 g
Fiber16 g
Total Fat108 g
Cholesterol5.2 mg
Sodium0.2 mg
Potassium2241 mg
Calcium277 mg
Iron8.2 mg
Magnesium260 mg
Phosphorus1183 mg
Zinc5.2 mg
Copper2.5 mg
Manganese2.5 mg
Water9.7 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 39. The excerpt below is the record exactly as published.
SALTED NUTS Salted nuts, used so much, are usuallv placed on the table when it is set, and passed during the meal. They are very expensive if bought ready for use, but quite inexpensive made at hornet Either almonds or peanuts can be used, but the almonds must first be dropped in boiling water long enough to loosen the skins, which will slip off easily in a cloth. Melt half a teaspoonful of butter in a pie-pan, pour in a cup of nut meats
Cook this with the app: pantry check, scaling, and the assistant.