Salted Pistachio Nuts
From The national course in home economics, 1917
Serves 6
A. C. F.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 311. The excerpt below is the record exactly as published.
SALTED PISTACHIO NUTS. Pistachio nuts salted are so expensive an item, but such a picturesque addition to the table that one should learn how to prepare them at home Take a cupful of the shelled nuts, blanch them and after removing the skins stir in some salt and a little sweet oil — perhaps a tablespoonful
Cook this with the app: pantry check, scaling, and the assistant.