CHARTREUSE POTATOES
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 185. The excerpt below is the record exactly as published.
CHARTREUSE POTATOES Cut cold, boiled potatoes in 44-inch slices, sprinkle with salt, pepper, and a few drops onion juice, put slices together in pairs, dip in Batter I (p. 392), fry in deep fat (395° F.), and drain on brown paper.
Cook this with the app: pantry check, scaling, and the assistant.