Peel two pounds almonds, put in boiling water for three minutes, drain through collander, and immediately slip skins off.
Put one heaping tbsp. of butter or oleo in iron skillet.
With almonds, two level tbsps. salt. Cook over moderate heat, stirring constantly, until almonds are brown as desired.
“An honest laborious Country-man, with good Bread, Salt and a little Parsley, will make a contented Meal with a roasted Onion.”
John Evelyn (1620-1706)
