Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoonful of olive oil
- a teaspoonful of salt over each -cupful
Directions
To prepare salted almonds for the table, blanch them by throwing boiling water over them, and then, after they have stood two minutes, putting them in cold water and rubbing the brown skin off with the hand. When the almonds are all blanched and dried with a cloth, measure them. Sprinkle a teaspoonful of olive oil ()\er every cupful of nuts. Let them stand two hours. Sprinkle a teaspoonful of salt over each -cupful, mixing it thoroughly with a spoon. Spread tluMii out on a tin biscuit ];)an'and place them in a quick oven, where they will turn a delicate brown and become crisp and tender in ten or fifteen minutes. They should remain on the table from the beginnins; of the meal to the end.
After the proof was J'ead the printer changed the spelling of 'entrees,'* •'cupfuls,'' "teaspoonfuls." and "tablespoonfuls -'
On Page 60, line 23, read '•rise" instead of ''use."
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