This section is from the book "Meals Medicinal", by W. T. Fernie. Also available from Amazon: Meals Medicinal: With "Herbal Simples" Curative Foods From the Cook in Place of Drugs From the Chemist.
Pine Cones (Pignolia), gathered from huge trees in Italy, (and of which each petal contains two kernels, enclosed in hard shells respectively, these being very oily, with a distinct Pine flavour,) have their kernels commended by doctors as easy of digestion, and as containing a higher percentage of proteids than any other food of the same nature. In England these kernels are much used in place of Almonds, tons being employed in cooking, and for confectionery.
Cashew Nuts from India, are greatly esteemed for dessert. Their kernels are hard to extract, mainly because an acrid oil (ardent like vitriol) exists in the shells. When burned the Cashew gives off an odour resembling that of Cayenne pepper. The cleaned kernels are salted, and put up in bottles, which sell at a good figure.
From South America comes the Butter-nut, which is of imposing size, and appearance; it is full of oil, and is much appreciated by discriminating connoisseurs, who make it into delicious sandwiches. Again, Cocoa-nut butter is derived from Ceylon, being made entirely from the Cocoa-nut, tasting like oil, and never going rancid. As a substitute for butter many persons find this Cocoa-nut product quite satisfactory.