American
Devilled Almonds
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 2 ozs Blanched and Shredded Almonds
- As needed Butter
- 1 tablespoon Chutney
- 2 tablespoons Pickles
- 1 tablespoon Worcestershire Sauce
- ¼ teaspoon Salt
- Few grains Cayenne
Make it
Method
- 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.
Source & rights
Where this recipe comes from
Devilled Almonds, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.