Salted Almonds– Historical Recipes

烤咸杏仁–一种轻松而令人满意的小吃–were already popular in the Victorian and Edwardian era.

Salted Almonds- Historical Recipes

‘在中心周围的间隔处,切出玻璃和花式瓷器,包括:皮摩尔,盐渍的杏仁和山核桃,以及粉红色和绿色的甜点,在花盘附近方便地放置一些花式威尼斯式盐器。’ (The Home Science Cook Book, 1902)

在维多利亚时代和爱德华时代,咸杏仁在正式晚宴上供应,例如圣诞节晚宴:‘午餐时间或甜点时,咸杏仁可作为滋补小菜。’ (Meals Medicinal, 1905) ‘桌子的中央应该是花瓶或水果盘。蕨类植物产生非常诱人的效果。应当有小盘糖果,无花果,梅子,结晶姜等。橄榄或萝卜,咸杏仁等应放在桌子上很少的盘子中。这些与银器,玻璃水瓶和酒瓶一起完成了餐桌的装饰。’ (Household Companion: Book Of Etiquette, 1909)

‘而不是在热肠之后放奶酪[…]时令新鲜水果,炖制的水果,蜜饯和干果,糖果盒,糖果,座右铭,冰块,草莓和覆盆子随身携带奶油,并同时传递蛋糕。服务马德拉酒,穆斯卡特(Muscatel)和弗龙蒂南(Frontignan),以及一盘咸杏仁。’ (The Epicurean, 1893) ‘Salted almonds are eaten with dinner as an aid to digestion.’ (Food And Feeding In Health And Disease, 1915) ‘To be of service as digesters they must not be baked, fried or browned.’ (Mrs. Rorer’s Diet For The Sick, 1914)

在维多利亚时代,漂白的杏仁涂有阿拉伯树胶,而在爱德华时代和1920年代,漂白的杏仁涂有油,然后在烤箱中烘烤或在橄榄油中油炸。然后在杏仁上撒些盐。以下是咸杏仁的四个历史食谱和咸杏仁酿的西梅的食谱。我尝试了爱德华时期的咸杏仁和爱德华时期的油炸杏仁:两者都很美味,但我更喜欢油炸杏仁。

Salted Almonds- Historical Recipes

 

 

Salted Almonds– Historical Recipes

Victorian Salted Almonds

  • blanched almonds
  • gum arabic
  • fine salt

‘选择优质的完整杏仁,将其去皮并放在纸上覆盖的烤盘上。将其推入热烤箱中,当烤至细金棕色时,将其放入盆中,撒上少许水,再用阿拉伯树胶稍微增稠,然后通过带孔盖的盐盒撒上非常细的盐。不时搅拌杏仁直至变干。然后放凉。

榛子,核桃和开心果也可以加盐。这些衣服通常穿着卷曲的纸箱或小巧的化妆盒;他们随沙漠而去,或与之同时’用餐,然后在晚餐的整个过程中留在桌子上。’ (The Epicurean, 1893)

 

Edwardian Salted Almonds

  • 1 pint
  • 2 tbsp olive oil or melted butter
  • 2 tbsp salt

‘将坚果去壳,并用沸水覆盖一会儿,然后放入冷水中,擦去皮肤。在一品脱坚果中加入两汤匙橄榄油或融化的黄油,使其静置一两个小时,不时搅拌。然后撒上两汤匙盐,放入适度的烤箱中烘烤,直到全部变成细腻的褐色,十五或二十分钟,经常搅拌。’ (The Home Science Cook Book, 1902)

‘它们烘烤的速度越慢,它们就会变得更干燥,从而保持酥脆的时间更长。这可能需要一个小时。可以用这种方法准备大量的坚果,然后将其几乎无限期地保存在密闭的罐子中。’ (Every Woman’s Cook Book, Recipes And Food Combinations For The Household, 1922) ‘以这种方式制备的杏仁,如果保存在锡盒中,将保持新鲜一段时间,并可以随时重新加热使其变脆。’ (Around-The-World Cook Book, 1913)

I roasted the almonds at 200°C for 5– 10 minutes.

Salted Almonds- Historical Recipes

Edwardian Fried Almonds

‘如果急于购买坚果,可以将它们油炸成深脂肪,并且在短时间内会非常好吃,但是如果用这种方法准备,它们会很快失去其脆性。橄榄油的褐变非常缓慢,因此它比黄油好得多。’ (Every Woman’s Cook Book, Recipes And Food Combinations For The Household, 1922)

  • blanched almonds
  • 3/4 cup oil
  • salt

‘在平底锅或火锅中倒入四分之三的油,热后倒入坚果。搅拌直到变成细腻的棕色,然后沥干纸上。与在烤箱中煮熟相比,坚果煮得更均匀并且变脆。’ (The Home Science Cook Book, 1902)

 

1920s Salted Almonds

  • 1 cup
  • 1 tbsp olive oil
  • salt

‘在火锅中加热一汤匙橄榄油;加入一碗去皮的杏仁干。搅拌直至颜色均匀。沥干并撒上盐。’ (Lowney’s Cook Book, 1921)

 

Prunes Stuffed With Salted Almonds

  • prunes
  • salted almonds

‘For a dinner confection, stuff prunes with salted almonds’ (Mrs. De Graf’s Cook Book, 1922).

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