Crisp Potatoes
From Original White House Cookbook, 1887
Serves 1
Fat should be hot and smoking but not burning.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 123. The excerpt below is the record exactly as published.
CRISP POTATOES. Cut cold raw potatoes into shavings, cubes, or any small shape ; throw them, a few at a time, into boiling fat and toss them about with a knife until they are a uniform light brown ; drain and season with salt and pep- pe
Cook this with the app: pantry check, scaling, and the assistant.