Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- 1 tablespoonful best butter
- 1 scant tea- spoonful olive oil
- 1 scant tablespoonful of salt
Directions
Heat 1 tablespoonful best butter, or 1 scant tea- spoonful olive oil, smoking hot. Add V2 pound of blanched almonds. When the almonds begin to brown sprinkle over them 1 scant tablespoonful of salt, and stir and shake until all are of a golden brown. Oil gives a richer glaze than butter. To blanch the almonds pour over them boiling v^ater and let them stand fifteen minutes, then rub the skins off with a coarse cloth. Salted peanuts are nice and may be prepared in the same way. Housewife.
^'Aye, to the leavening, hut here^s yet in the -word hereafter the kneading, the making of the cake, the heating of the oven, and the baking. Nay, you must stay the cooling, too, or you may chance to burn vour mouth.'^ — Shakespeare.