Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
124
Calories
2g
Protein
12g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- 2 ozs. blanched and shredded almonds
- Butter
- 1 tablespoon Chutney
- 2 tablespoons chopped pickles
- 1 tablespoon Worcestershire Sauce
- ¼ teaspoon salt
- Few grains cayenne
Directions
1
Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg