Salted Pistachio Nuts
From What to Have for Dinner, 1905
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
678Calories
23 gProtein
31 gCarbs
57 gFat
Full nutrition (16 nutrients)
Calories678 kcal
Protein23 g
Carbohydrates31 g
Fiber7.9 g
Total Fat57 g
Cholesterol16 mg
Sodium0.7 mg
Potassium1075 mg
Calcium134 mg
Iron3.9 mg
Magnesium125 mg
Phosphorus568 mg
Zinc2.5 mg
Copper1.2 mg
Manganese1.2 mg
Water5.6 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 64. The excerpt below is the record exactly as published.
SALTED PISTACHIO NUTS. Blanch one-fourth pound pistachio nuts and dry on a towel. Put in a small omelet pan with one-half table- spoon butte
Cook this with the app: pantry check, scaling, and the assistant.