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Almonds

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Almonds

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Shell the almonds.

  2. Pour boiling water over the almonds and let them sit for 2-3 minutes to loosen the skins.

  3. Remove the skins from the almonds.

  4. If you want to dry them, place the skinned almonds in a pan in a 300°F (150°C) oven with the door open, turning them occasionally.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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