Salted Pecans
From What to Have for Dinner, 1905
Be cautious not to overcook as the color does not indicate doneness.
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
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 33. The excerpt below is the record exactly as published.
SALTED PECANS. Buy pecan nut meats by the pound. Put one-fourth cup olive oil in a small sauce pan, and when heated put in nut meats and stir constantly until they are heated and crisp. Remove with a spoon or small skimmer, to brown paper, taking up as little oil as possible, and sprinkle with salt; repeat until one-fourth pound are fried
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