Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Salted Almonds

Salted almonds from Erken 1914: blanched almonds are browned in butter in the oven and salted while warm; a variation is boiled in salt water and finished in butter in a pan. Served for breakfast or dinner.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 630 (falt i det fri)

Be the first to rate

About the dish

Erken presents salted almonds as an English delicacy, served for breakfast or dinner - an early example of savory snacks in Norwegian cookbook history.

How to make it

  1. 1

    Blanch the almonds

    Place the almonds in boiling water and boil a few minutes. Pour off the water, cover the almonds with cold water, and rub off all the skins.

  2. 2

    Roast in the oven

    Place the almonds in a pot or ovenproof dish with melted butter and put it in the oven. Stir often so the almonds brown evenly.

  3. 3

    Salt

    Sprinkle salt over the almonds while they are warm.

  4. 4

    Variation

    Alternatively: blanch the almonds and boil them 10 minutes in salted water (2 dl salt to 1 liter water). Dry them and let them cook in 4 tablespoons butter over high heat. Then they need no extra salt.

Changes from the original

Amounts are taken from the alternative method and set up as an ingredient list with modern units. Both the main method (oven) and the variation method (pan) are included in the steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 630)~83% of the text changedremovedadded
250 g søte mandler. 4 ss smør. 2 ts salt (til strøing). 1 l vann (til skålding/koking). 2 dl salt (kun ved variantmetoden, til kokevannet). Legg mandlene Mandlerne sættes over ilden i kokende vann vand, koker nogen minutter; vandet heldes fra, og kok noen minutter. Hell av vannet, dekk mandlene mandlerne dækkes med kaldt vann og gni av koldt vand, alt skinnet.. Legg mandlene skind tages væk. Mandlerne haves i en gryte eller ildfast form med smeltet smør og sett den inn sættes ind i ovnen. Rør ofte så mandlene Røres i ofte, saa de brunes jevnt.. Strø salt jevnt over mandlene det hele. Overstrøes med salt, mens de er varme.. Alternativt: skåld mandlene varme. Eller de kan lages paa en anden maate, ikke dækket med salt: 250 gr. mandler skoldes og kok dem kokes derefter i 10 minutter i saltet vann (2 dl vand — 2 del. salt til 1 liter vann). Tørk dem l. vand —, tørres og la dem trekke «trækker» i 4 spiseskjeer spiseskeer smør over rask «rask» varme. Da trenger de ikke ekstra salt. Salte mandler serveres ved frokost eller til middag og ansees særlig i England som en delikatesse.

Note on Modernised

Mengder er hentet fra den alternative fremgangsmåten og satt opp som ingrediensliste med moderne enheter. Både hovedmetoden (ovn) og variantmetoden (panne) er tatt med i trinnene.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why are the almonds boiled before browning?
The almonds are boiled a few minutes in boiling water, cooled in cold water, and then the skin rubs off easily (blanching). Without this, the skin becomes tough and bitter in the finished almonds.
What is the difference between the two methods in the recipe?
In the first, the blanched almonds are browned in melted butter in the oven, with frequent stirring, and sprinkled with salt while warm. In the second, 250 g blanched almonds are boiled for 10 minutes in salted water (2 dl salt to 1 liter water), dried, and "cooked" in 4 tablespoons butter over high heat - these are therefore not coated with salt at the end.
When were salted almonds served?
According to Schønberg Erken's Stor kokebok (1914, p. 630), they are served for breakfast or dinner, and were considered a delicacy especially in England.
How do I keep the almonds from burning in the oven?
Stir the almonds often while they sit in the pot with melted butter in the oven, so they brown evenly all over.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!