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
Salted Almonds
From Harper's cook book encyclopædia, 1902
Serves 4
Melted butter can be used instead of oil if preferred.
A modern interpretation · AI-generated from the original record
Ingredients
- the shelled almonds
- enough olive oil to coat them
- fine table-salt
Method
Blanch the shelled almonds by pouring scalding water over them until the skins slip off.
Spread the nuts on a clean cloth until dry.
Turn them into a baking-pan with olive oil and set in the oven to brown, stirring occasionally.
When uniformly golden brown, drain off excess grease and sprinkle with fine salt while tossing.
Nutrition per serving
185Calories
7 gProtein
7 gCarbs
16 gFat
Estimated from matched ingredients across 4 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.
the shelled almonds by pouring scalding water over them, and allowing them to remain in this until the skins slip off readily. Spread the nuts on a clean cloth until thoroughly dry. Turn them into a baking-pan with enough olive oil to coat them, and set them in the oven to brown. Stir them about occasionally, that all may receive an equal amount of heat. When of a uniform golden brown, turn, while still hot, into a colander, and drain off all superfluous grease. Sprinkle the nuts thickly with fine table -sal
Cook this with the app: pantry check, scaling, and the assistant.