Salted Almonds
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Pour boiling water on the almonds;
- cool and remove the skins;
- dry thoroughly and brown in a hot oven, using a half tablespoon of butter or olive oil (preferably the oil) to each cup of nuts, which must be shaken frequently.
- When brown, sprinkle well with salt and spread on paper to dry and cool.
- A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil.
- As the oil can be saved and used again, this method is not necessarily extravagant.
Plating
Cookware for this recipe
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Saucepan