Party
Devilled Almonds
Farmer’s original Devilled Almonds preparation, ready to browse with transparent provenance.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 ozs. blanched and shredded almonds
- Butter
- 1 tablespoon Chutney
- 2 tablespoons chopped pickles
- 1 tablespoon Worcestershire Sauce
- ¼ teaspoon salt
- Few grains cayenne
Historical transcription
Source 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.
Nutrition pending
No invented nutrition numbers.
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