Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-free
Almonds, Burnt
From Harper's cook book encyclopædia, 1902
Serves 6
They are then known as sugar almonds.
A modern interpretation · AI-generated from the original record
Ingredients
- a cupful of water
- a cupful of brown sugar
- a half-cupful of blanched almonds
- a second cupful of sugar
Method
Stir water and brown sugar in a saucepan until it boils.
Add blanched almonds and keep stirring until the sugar browns and begins to granulate.
Take out the almonds when fully coated with sugar.
A second cupful of sugar can be boiled, and the burnt almonds turned in to receive a second coating of sugar.
Nutrition per serving
330Calories
2 gProtein
72 gCarbs
5 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 5. The excerpt below is the record exactly as published.
Almonds, Burnt. — Stir a cupful of water and a cupful of brown sugar in a saucepan until it boils ; then add a half-cupful of blanched almonds and keep stirring until the sugar browns and begins to granulate. Take out the almonds when they are fully coated with the sugar. A second cupful of sugar
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