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To Skin Almonds
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
279Calories
10 gProtein
10 gCarbs
22 gFat
Full nutrition (28 nutrients)
Calories279 kcal
Protein9.5 g
Carbohydrates9.8 g
Fiber4.8 g
Sugars0 g
Total Fat22 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Sodium14 mg
Potassium322 mg
Calcium115 mg
Iron2.1 mg
Magnesium113 mg
Phosphorus221 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate1.7 mcg
Choline0.2 mg
Water6.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 393. The excerpt below is the record exactly as published.
To Skin Almonds.—Throw them in a saucepan of boiling water, place the utensil on the side of the fire without allowing the boiling to continue, and let the almonds soak for seven or eight minutes
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